Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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