the pheasant in its dish and sprinkle with the ginger and cinnamon just before serving.
SERGEANT OF THE KING’S SIDES OF FAT DEER ROASTED 23
1 joint of venison
5ml (1 tsp) salt
575ml (1 pt) red wine
2.5ml (½ tsp) ground black pepper
1. Weigh the joint, and calculate the roasting time at 30 minutes per 450g (1lb). Spit it, and continually turn and baste it with the wine, salt and black pepper. Or place it on a grid in a roasting tin, then bake in an oven pre-heated to 170°C (325°F, gas mark 3), with the wine etc. and baste it regularly.
2. When cooked, place the venison on a hot dish and pour the liquor from the pan over it just before serving.
TO BAKE RED DEER 24
Imprimis: parboil the Red Deer with wine and vinegar and also water; when it is cold, larde it, then lay it in the same liquor wherein it was parboiled and salt and so close it; then set it in the oven, the while it is abaking, make a syrup with a little of the leanest of your mutton broth, adding wine, sugar, cinnamon, ginger, cloves and mace; and also nutmegs and vinegar. Boil all these things together in a little pot, and when your paste is hard, put the syrup into the pastie, and so let it stand till you see how to draw it. This venison is better cold than hot.
Alternatively, the venison could be minced, larded and spiced before being baked – here is a less unwieldy dish than the last one!:
TO BAKE VENISON 25
1350g (3lb) lean venison,
10ml (2 tsp) salt
finely chopped or minced
2.5ml (½ tsp) ground black
6 slices fat bacon
pepper pastry: 700g (1lb
60 ml (4 tbs) wine vinegar
8oz) wholemeal flour
1.5ml (¼ tsp) ground cloves
425ml (¾ pt) water
5ml (1 tsp) ground fennel seed
1. Cut the bacon into long 7mm (¼ in) wide strips and soak them in the vinegar.
2. Mix the venison with the cloves, fennel, salt and pepper.
3. Mix the water into the flour to form the pastry, and roll it out into a large rectangle.
4. Lay a quarter of the bacon across one half of the pastry, press a third of the venison into a rectangular slab on top of the bacon, then add alternate layers of venison and bacon.
5. Moisten the pastry around the edge of the venison, fold the vacant half of the pastry over the top, and seal it down and decorate the edges (see here , drawing no. 1).
6. Bake at 200°C (400°F, gas mark 6) for 20 minutes, then reduce to 180°C (350°F, gas mark 4) for a further 1 hour 45 minutes, until cooked. Serve either hot or cold.
PEACOCK ROYAL 26
1 peacock, undrawn, unplucked
ground cumin
3–4 egg yolks, beaten
1 piece of gold leaf
1. Lay the peacock on its back, cut round the skin at the top of each leg, then make another cut from the top of one leg across to the top of the other. From this point remove the skin from the lower part of the bird, cutting off the root of the tail internally, to keep it intact. Then remove the skin from the upper part of the bird, cutting off the last joint of the wings internally. Finally, peel the skin from the neck by pulling it inside out towards the head, up to the topmost vertebra, cutting through the neck at this point.
2. Turn the skin completely inside out and thickly dust the flesh side with the cumin.
3. Draw the peacock, truss the legs close to the body as if it were sitting on a perch, and insert a long skewer down the full length of the neck. Slide the peacock on to a spit, and use string or thin wire to truss the neck in an upright position (see here ). Brush with the egg yolks and roast for 20 minutes per 450g (1lb) plus 20 minutes. Alternatively, place the trussed peacock on a grid in a roasting tin and cook at 200°C (400°F, gas mark 6) for the same time.
The recipes then state that the peacock should be allowed to cool a little, which allows the neck to set in position, then its skin is replaced and its beak gilded with the gold leaf, just before serving. Today it is preferable to mount the skin on a chicken-wire frame to appear as if complete. You
SERGEANT OF THE KING’S SIDES OF FAT DEER ROASTED 23
1 joint of venison
5ml (1 tsp) salt
575ml (1 pt) red wine
2.5ml (½ tsp) ground black pepper
1. Weigh the joint, and calculate the roasting time at 30 minutes per 450g (1lb). Spit it, and continually turn and baste it with the wine, salt and black pepper. Or place it on a grid in a roasting tin, then bake in an oven pre-heated to 170°C (325°F, gas mark 3), with the wine etc. and baste it regularly.
2. When cooked, place the venison on a hot dish and pour the liquor from the pan over it just before serving.
TO BAKE RED DEER 24
Imprimis: parboil the Red Deer with wine and vinegar and also water; when it is cold, larde it, then lay it in the same liquor wherein it was parboiled and salt and so close it; then set it in the oven, the while it is abaking, make a syrup with a little of the leanest of your mutton broth, adding wine, sugar, cinnamon, ginger, cloves and mace; and also nutmegs and vinegar. Boil all these things together in a little pot, and when your paste is hard, put the syrup into the pastie, and so let it stand till you see how to draw it. This venison is better cold than hot.
Alternatively, the venison could be minced, larded and spiced before being baked – here is a less unwieldy dish than the last one!:
TO BAKE VENISON 25
1350g (3lb) lean venison,
10ml (2 tsp) salt
finely chopped or minced
2.5ml (½ tsp) ground black
6 slices fat bacon
pepper pastry: 700g (1lb
60 ml (4 tbs) wine vinegar
8oz) wholemeal flour
1.5ml (¼ tsp) ground cloves
425ml (¾ pt) water
5ml (1 tsp) ground fennel seed
1. Cut the bacon into long 7mm (¼ in) wide strips and soak them in the vinegar.
2. Mix the venison with the cloves, fennel, salt and pepper.
3. Mix the water into the flour to form the pastry, and roll it out into a large rectangle.
4. Lay a quarter of the bacon across one half of the pastry, press a third of the venison into a rectangular slab on top of the bacon, then add alternate layers of venison and bacon.
5. Moisten the pastry around the edge of the venison, fold the vacant half of the pastry over the top, and seal it down and decorate the edges (see here , drawing no. 1).
6. Bake at 200°C (400°F, gas mark 6) for 20 minutes, then reduce to 180°C (350°F, gas mark 4) for a further 1 hour 45 minutes, until cooked. Serve either hot or cold.
PEACOCK ROYAL 26
1 peacock, undrawn, unplucked
ground cumin
3–4 egg yolks, beaten
1 piece of gold leaf
1. Lay the peacock on its back, cut round the skin at the top of each leg, then make another cut from the top of one leg across to the top of the other. From this point remove the skin from the lower part of the bird, cutting off the root of the tail internally, to keep it intact. Then remove the skin from the upper part of the bird, cutting off the last joint of the wings internally. Finally, peel the skin from the neck by pulling it inside out towards the head, up to the topmost vertebra, cutting through the neck at this point.
2. Turn the skin completely inside out and thickly dust the flesh side with the cumin.
3. Draw the peacock, truss the legs close to the body as if it were sitting on a perch, and insert a long skewer down the full length of the neck. Slide the peacock on to a spit, and use string or thin wire to truss the neck in an upright position (see here ). Brush with the egg yolks and roast for 20 minutes per 450g (1lb) plus 20 minutes. Alternatively, place the trussed peacock on a grid in a roasting tin and cook at 200°C (400°F, gas mark 6) for the same time.
The recipes then state that the peacock should be allowed to cool a little, which allows the neck to set in position, then its skin is replaced and its beak gilded with the gold leaf, just before serving. Today it is preferable to mount the skin on a chicken-wire frame to appear as if complete. You
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