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4 lb Venison, Cut Suitable
For Boiling 1 Large Turnip,Sliced
3 Carrots,sliced
3 Onions,Sliced
2 ts Parsley,Chopped
THE FRUMENTRY 4 oz Kibbled,Pearled or
Hulled Wheat 13 fl Rich full Cream Milk
1 oz Mixed Dried Fruit
1 Beaten Egg Yolk
1 ts Honey
1/2 ts Ground Cinnamon
Salt William Rufus(1087-1100) Place the meat in a large saucepan
and cover with hot stock made from the bones of the deer or with
hot salted water, using 1 level teaspoon salt to 500 ml (2 pints)
water.
Bring quickly to the boil to seal the meat, skim, and add
the vegetables.
Lower the heat and simmer until tender.
(About: 2-3
hours, depending on the size of the joint.) Drain, leave in a warm
oven for 5-10 minutes to dry off, then slice the meat.
Serve with
frunienty and a little of the strained cooking liquid.
If you
prefer roasted verison cook 1.35-1.8 kg (3-4 lb) haunch or saddle
of venison in a medum oven 180 C (350 F)Gas 4 for 20 minutes per
450 g (1 lb), bastin frequently with melted butter.
FOR THE
FRUMENTY:- Soak.
the wheat for 12 hours, or overnight, in water,
preferably plac- ing the bowl in a warm place.
Drain.
Boil the
wheat gently in the milk for 20 minutes, add the dried fruit and
continue boiling gently for another 40 minutes.
Beat the egg yolk
with the honey and cinnamon anci stir into the wheat and milk.
Add
a little extra milk if the mixture appears too stiff, but don’t
letit get runny.
The grains of wheat should be soft.
Season very
sparingly with salt.
If you make the frumenty in advance add extra
milk: when reheated.
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