Recipes from the Wagstaff Miscellany (Beinecke MS 163)
This manuscript is dated about 1460.
The 200 (approx.) recipes in the Wagstaff miscellany are on pages 56r through 76v.
Images of the original manuscript are freely available on the Yale University Library website.
I have done my best to provide an accurate, but readable transcription. Common abbreviations have been expanded, the letters thorn and yogh have been replaced with their modern equivalents, and some minor punctuation has been added.
Copyright © 2013 by Daniel Myers, MedievalCookery.com
53. Bruet sarcenes
Take venysone boyle hit trye hit do hit yne a pott take almonde mylke drawyne up withe the same brothe cast ther yne onyons & a ley hit up withe floure of rye & caste yne cloves aftyr the boylynge take hit done sensyne hit up withe poudyre wyne & sygure & coloure hit with alekenet.
There are a couple of recipes for "Brewet of Saracen" in other sources, however neither of them include venison.
Bruette Sareson. Take Almaundys and draw a gode mylke and flowre of Rys, and Porke and Brawen of Capoun y-sode, or Hennys smale y-grounde, and boyle it y-fere, and do in-to the mylke; and than take pouder Gyngere, Sugre, and caste a-boue, an serue forth. [Two Fifteenth-Century Cookery-Books (England, 1430)]
FOR TO MAK A BRUET OF SARCYNESSE. Tak the lyre of the fresch Buf and bet it al in pecis and bred and fry yt in fresch gres tak it up and and drye it and do yt in a vessel wyth wyn and sugur and powdre of clowys boyle yt togedere tyl the flesch have drong the liycoure and take the almande mylk and quibibz macis and clowys and boyle hem togedere tak the flesch and do thereto and messe it forth. [Forme of Cury (England, 1390)]
Recipe 167 in A Noble Boke off Cookry also seems to be close, except that it calls for kid or veal in place of venison.
To mak a bruet of kiddes tak kide or vele and boile it chop it and dry it and put it into a pot then tak almonde mylk and drawe it with swet wyne and brothe do ther to hole clowes and flour of ryse alay it and aftur the boiling sesson it up with pouder of pepper gyngyr canelle and sugure and put it to venygar and salt and serue it. [A Noble Boke off Cookry (England, 1468)]