To bake Venison of red Deere.
LAye it in water, and then wash it very clean out of ye water, if it be clean draw it with Larde, then take meale and sift it,
A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
About this Item
- Title
- A book of cookrye Very necessary for all such as delight therin. Gathered by A.W.
- Author
- A. W.
- Publication
- At London :: Printed by Edward Allde,
- 1591.
- Rights/Permissions
-
To the extent possible under law, the Text Creation Partnership has waived all copyright and related or neighboring rights to this keyboarded and encoded edition of the work described above, according to the terms of the CC0 1.0 Public Domain Dedication (http://creativecommons.org/publicdomain/zero/1.0/). This waiver does not extend to any page images or other supplementary files associated with this work, which may be protected by copyright or other license restrictions. Please go to http://www.textcreationpartnership.org/ for more information.
- Subject terms
- Cookery -- Early works to 1800.
- Cookery -- England -- Early works to 1800.
- Link to this Item
-
http://name.umdl.umich.edu/A14584.0001.001
- Cite this Item
-
"A book of cookrye Very necessary for all such as delight therin. Gathered by A.W." In the digital collection Early English Books Online 2. https://name.umdl.umich.edu/A14584.0001.001. University of Michigan Library Digital Collections. Accessed June 13, 2024.
Pages
Page 21
and take faire licour and let it boile, & make your paste with that, then take Béefe suet, mince it and beate it, driue out your paste very thick, close it and let it bake six houres when it is half baked, take Cloues & mace and Vinagre, and so boile thē togither, put them into your redde Déere, at a little hole made for that purpose. And when you haue so doon, stop the hole with some of the same dough, and then set it in againe vntill it be inough.