Picture of Hannah Woolley Recipe Book

 

Venison Pasty - Old Elizabethan Recipe

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

Picture of Hannah Woolley Recipe Book

Venison Pasty Old Elizabethan Recipe

 

To make a Venison Pasty
Take a Peck of fine Flour, and three Pounds of fresh Butter, break your Butter into your Flour, and put in one Egg, and make it into a Past with so much cold cream as you think fit, but do not mould it too much, then roul it pretty thin and broad, almost square, then lay some Butter on the bottom, then season your Venison on the fleshy side with Pepper grosly beaten, and Salt mixed, then lay your Venison upon your butter with the seasoned side downward, and then cut the Venison over with your Knife quite cross the Pasty to let the Gravie come out the better in baking.

 
 
 

Rub some seasoning in those Cuts, and do not lay any else because it will make it look ill-favoured and black, then put some paste rouled thin about the Meat to keep it in compass, and lay Butter on the top, then close it up and bake it very well, but you must trim it up with several Fancies made in the same Paste, and make also a Tunnel or Vent, and just when you are going to set it into the Oven, put in half a Pint of Clarret Wine, that will season your Venison finely, and make it shall not look or taste greasie, thus you may bake Mutton if you please

Venison Pasty Old Elizabethan Recipe
The above Old recipe is taken from for Venison Pasty 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 Pasty 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 Pasty Old Elizabethan Recipe

  • Ingredients for Venison Pasty - an Old Elizabethan Recipe
  • Cooking method for Venison Pasty
  • Free Venison Pasty  - Old Elizabethan Recipe
  • Have fun reading this Venison Pasty 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 Pasty Old Elizabethan Recipe

 

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