Venison in Broth with Frumenty (Harleian MS. 279, c. 1430)

Venyson in Broth with Furmenty
What is Frumenty?
Frumenty was a staple hot grain porridge—often served during feasts alongside meats like venison or fish. The word comes from Latin frumentum, meaning "grain." It can be considered a luxurious cousin to modern mashed potatoes or risotto—especially when enriched with milk and saffron.
I used Kamut, an ancient wheat variety with large, nutty grains. Its creamy texture after cooking made this a perfect historical choice. While some modern versions use Cream of Wheat, whole grains give far better results.
Original Recipe – Venyson with Furmenty
Take whete and pyke it clene, and do it in a morter, an caste a lytel water þer-on; an stampe with a pestel tyl it hole; þan fan owt þe holys, an put it in a potte, an let sethe tyl it breke; þan set yt douun, an sone after set it ouer þe fyre, an stere it wyl; an whan þow hast sothyn it wyl, put þer-inne swete mylke, an seþe it y-fere, an stere it wyl; and whan it is y-now, coloure it wyth safron, an salt it euene, and dresse it forth, & þin venyson in a-nother dyshe with fayre hot water.
Modern Redaction – Frumenty (Serves 8)
- 1 cup Kamut (soaked overnight)
- 3 cups water
- 1/2 tsp salt
- Pinch of saffron
- 1 cup milk (or almond milk)
Cook soaked Kamut with salt and saffron until water is absorbed. Stir in milk and cook until creamy.
Original Recipe – Venyson in Broth
Take Rybbys of Venysoun, and wasshe hem clene in fayre water, an strayne þe same water þorw a straynoure in-to a potte, an caste þer-to Venysoun, also Percely, Sawge, powder Pepyr, Clowys, Maces, Vynegre, and a lytyl Red wyne caste þere-to; an þanne latte it boyle tyl it be y-now, & serue forth.
Modern Redaction – Venison Broth (Serves 2–4)
- 1/4 lb venison (or stew beef)
- 1 cup beef broth
- 1 tbsp parsley
- 1/2 tsp sage
- 1/4 tsp pepper
- 2 cloves
- 1/8 tsp mace
- 2 tbsp red wine vinegar
- 2 tbsp red wine
Simmer all ingredients until the venison is tender and infused with spice. Great for roaster ovens or slow cookers.
Similar Dishes
- Beef y-Stywyd – Harleian MS. 279
- Frumenty with Purpaysse (porpoise) or salmon – see alternate versions in Harleian MS. 279
- Rastons – Egg-enriched bread for soaking in broth
- Soupes Dorye – Toasted bread in spiced almond milk
- Lyode Soppes – Early custard-style bread pudding
- Soupes Jamberlayne – Bread soaked in mulled wine
- Egges yn Brewte – Poached eggs in spiced broth
- Eyron en Poche – Poached eggs with herbs in sauce
- Pressmetzen zu Ostern – Spiced Lenten breakfast bread
- Spiced Apples and Pears – Stewed fruit with wine and spice
- Fennel and Bacon Bread – Rustic loaf with herbs and meat
- Frumenty and Venyson – Cracked wheat porridge with game
☕ Looking for even more morning inspiration?
Don’t miss the original article: Breakfast: Five Medieval Banquet Dishes »
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