Picture of Hannah Woolley Recipe Book

 

Venison - Old Elizabethan Recipe

  • Ingredients for Venison - an Old Elizabethan Recipe
  • Cooking method for Venison
  • Venison  - Old Elizabethan Recipe
  • Have fun reading this Venison old recipe
  • What food people ate during the Renaissance era

Picture of Hannah Woolley Recipe Book

Venison Old Elizabethan Recipe

 

Venison
To rost a Haunch or a Shoulder of Venison, or a Chine of Mutton
Take either of these, and lard it with Lard, and stick it thick with Rosemary, then roft it with a quick fire, but do not lay it too near; baste it with sweet butter: then take half a Pint of Claret wine, a little beaten Cinamon and Ginger, and as much sugar as will sweeten it, five or six whole Cloves, a little grated bread, and when it is boiled enough, put in a little Sweet butter, a little Vinegar, and a very little Salt, when your meat is rosted, serve it in with Sauce, and strew salt about your Dish

 
 
 

Venison Old Elizabethan Recipe
The above Old recipe is taken from for Venison is written in totally different way to today's recipe books.

  • There were no lists of ingredients - these were included as part of the text
  • Food and ingredient measurements were extremely basic - quantities were not often specified.
  • Temperature control was difficult and therefore not specified.
  • Cooking times were vague - and left to the cook to decide.
  • It was assumed that the reader would already have some knowledge of cooking
 

The History of the Recipe Book

  • Some of the language might be referred to as 'Olde English'
  • The art of cooking and the recipe was passed verbally from one generation to the next
  • The first printed book ever to be published in English was in 1474.
  • Most Elizabethan women were unable to read.
  • The idea of a Recipe Book was an entirely new concept
  • The first Recipe Books to be printed in England which included many old Elizabethan and Medieval recipes were called:

    • 1545 - 'A Propre new booke of Cokery'
    • 1588 - 'The Good Huswifes Handmaid for Cookerie in her kitchen'
    • 1596 - 'The Good Hyswife's Jewell'
    • 1610 'Mrs. Sarah Longe her Receipt Booke'

 

Venison Old Elizabethan Recipe

The above Old recipe is taken from the book by Hannah Woolley (1622-1675) printed at the White Lion in Duck-Lane, near West-Smithfield, London in 1672 entitled:

The Queen-like Closet
OR
RICH CABINET
Scored with all manner of
RARE RECEIPTS
FOR
Preserving, Candying and Cookery

 

Picture of the Art of Cookery

 

Venison Old Elizabethan Recipe

  • Ingredients for Venison - an Old Elizabethan Recipe
  • Cooking method for Venison
  • Free Venison  - Old Elizabethan Recipe
  • Have fun reading this Venison old recipe
  • What food people ate during the Renaissance era
  • The cooking instructions used
  • The different types of food used in old recipes

 
 

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Venison Old Elizabethan Recipe

 

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