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Peter Brears

Stewed Collops3

Hashed in Spiced Wine

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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

  • 1½ lb/675 g roast venison, sliced
  • ½ pt/300

Method

Put all the ingredients into a pan, cover, and simmer for 10 minutes, shaking the pan from time to time, then serve.

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