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.