---------- Recipe via Meal-Master (tm) v8.04
  
       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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