Venison with Frumenty(British)

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Title: Venison with Frumenty(British)
Categories: Venison, Old, British
Yield: 4 Servings

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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