Venison with Frumenty(British)

Put the meat in a large saucepan and cover with hot stock made from the bones of the deer or with hot salted water, use 1 level teaspoon salt to 500 ml (2 pints) water. Remember to, boil quickly, to seal the meat. Now, 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, now 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 placing 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 dont letit get runny. The grains of wheat should be soft. Season lightly with salt. If you make the frumenty in advance add extra milk: when reheated. Posted to MM-Recipes Digest

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More Recipes for Frumenty

Serves 4  Frumenty

Ingredients:
1 cup whole grain wheat
4 cups water
1 cup milk, or part milk and part cream
1 heaped tablespoon brown sugar, or honey
raisins (optional)
stewed fruit (optional)

Directions:Frumenty is a kind of porridge made from wheat boiled in milk. The recipe can be found in Medieval cookbooks, but it's thought that the dish may even date back to prehistoric times. Although it is one of the oldest dishes in the world, frumenty still makes a delicious, warming breakfast.

In a large pot bring the water to the boil then add the wheat. Simmer until the wheat is soft enough to eat. Next morning add the milk (or the mixture of milk and cream) and the brown sugar or honey. Warm it up on the stove for a few minutes, stirring well, and then serve with dried or stewed fruit.

(Tip: for a variation on frumenty for lunch or dinner, try cooking some rice with your wheat. Just remember though that the wheat takes longer to cook than the rice.)

 More Frumenty Recipes

1 quart of milk, 1/2 pint of ready boiled wheat (boiled in water), 1/4 lb. of sultanas and currants mixed, sugar to taste, 4 eggs, a stick of cinnamon. Mix the milk with the wheat (which should be fresh), the sugar and fruit, adding the cinnamon, and let all cook gently over a low fire, stirring frequently; when the mixture is nicely thickened remove it from the fire and let it cool; beat up the eggs and gradually mix them with the rest, taking great care not to curdle them. Stir the frumenty over the fire, but do not allow to boil. Serve hot or cold. The wheat should be fresh and soaked for 24 hours, and then cooked from 3 to 5 hours.

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                              Frumenty  PLUM PUDDING-2
Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Holiday                          Desserts
Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1       c            Ground suet
3/4   c            Apples
-minced, peeled
3/4   c            Fine bread crumbs
3/4   c            Flour
1/4   ts           Mace
3/4   ts           Nutmeg
1/4   ts           Salt
1/2   c            Candied orange peel
1       c            Raisin
1       c            Currants
1       c            Brown sugar
1/2   c            Brandy
4                    Egg
-well beaten
Whether it is called “Plum Pudding”, or “Christmas Pudding”, this
traditional Christmas dessert find its roots in a medieval harvest dish,an
unsweetened wheat stew called “frumenty”. It can be traced back even
farther to Scandinavian and Russian preparations. Gradually, beef broth was
added along with brown bread for thickening; spices and dried fruits like
raisinsand currants added interest. According to English tradition,it
should be prepared on “Stir Up Sunday”, the first Sunday of Advent and
everyone in the household from the babe-in-arms to the oldest member should
take a turn at the mixing. This is an adaptation of a recipe dating back to
1845.
Mix all ingredients except eggs and brandy until well blended, use your
hands if necessary. Stir in eggs, and brandy. Pour into lightly greased
pudding mold or basin (or a coffee tin) and cover top with a piece of
greased foil and clean cloth. Tie coverings, tightly and leave strings to
assist in removing from pot later. Place on rack in pot with boiling water
2/3 way up the side of the basin. Boil gently for 3 to 3-1/2 hours. Remove
carefully from cooled water, using strings. Cool completely and store in a
cool place (or the refrigerator) until Christmas. Too serve, reheat
unmolked pudding by steaming or wrap in foil and reheat gently in oven.
Invert onto serving platter; set aflame, if desired, with brandy and insert
holly in top. Serve with whipped cream or brandied hard sauce. Makes 8-10
servings.
Origin:  Appeal, quarterly publication by Overwaitea Foods Ltd. Shared by:
Sharon Stevens.