Roobroth (recipe)

From Cunnan

Contents 1 Period Recipe 1.1 Notes 2 Modern Recipe 3 Venison in Broth with Currants 3.1 Ingredients 3.2 Method 4 Notes

Period Recipe

From the Forme of Cury.

ROO BROTH. XIIII.

Take the lire of the Deer oþer of the Roo parboile it on smale peces. seeþ it wel half in water and half in wyne. take brede and bray it wiþ the self broth and drawe blode þer to and lat it seeth to gedre with powdour fort of gynger oþer of canell. and macys. with a grete porcioun of vineger with Raysouns of Coraunte.

Notes

• Roo. Roe. The Recipe in Ms. Ed. No. 53. is very different.
• Canell. Cinnamon.
• macys. Mace. V. Preface and Gloss.
• Raysouns of Coraunte. Currants. V. Gloss.

Modern Recipe

Venison in Broth with Currants

Serves 8 normally or 12 at a feast

Take the fleshy part of the deer or roe and parboil it in small pieces, boil in half water half wine. Take bread and grind in mortar and pestle with the broth and drawblood with it and let it boil together with the powder forte of ginger or of cinnamon and mace with a large pinch of vinegar and small raisins.

Ingredients

• 750 g Venison.
• 2 cups water.
• 2 cups Red Wine.
• 2 slices white Bread.
• Powder fort
  • 1 teaspoon Ginger or Galingal.
  • 1 teaspoon Cinnamon.
  • 1 teaspoon Mace.
  • 1 teaspoon Grains of Paradise.
  • 2 teaspoons Pepper.
  • 1/4 teaspoon Cloves.
• 1 Tablespoon Apple Cider Vinegar.
• 1/2 cup Currants.

Method

1. Chop meat up into bite size pieces and place in pan with wine and water. Simmer for about an hour.
2. Gind bread up small and add spices. Add to meat and simmer for a couple more hours. The mixture reduces to about half.
3. Add vinegar and currents. Serve it.

YiS to medieval cooking,
Nicolette Dufay

Note: No venison was available on the day, so we used 1/2 beef and lamb

Notes

The historical version of this recipe was taken from the Project Gutenberg e-text of the Forme of Cury.