Roe For Sewe2

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 2 lb/900 g venison joint, trussed
  • ½ pt/300

Method

Put the venison into a pan, cover with water, bring to the boil, skim, and simmer for 1½ hours.

Remove the meat from the stock, cut into cubes, put into a clean pan with the remaining ingredients, and simmer for a further 30 minutes until tender. In the original recipe, the raw blood was stirred in at this stage to produce a deeper colour.