Heron rosted
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Two Fifteenth-Century Cookery-Books (England, 1430), entitled "Heron rosted". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

Heron rosted. Take a Heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, andc.;; roste him and sause him as the Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

For heroun rostyd. Þe heroun is slayn, as have I sene. Þe herte oute pyke alle bydene, Under þe lyft wyng þo neck bone steke, Devoyded, as men me tolde meke. Þenne under þo wynge þo skyn þou cralle, Pyt in þo bylle at coler þou schalle. [Liber cure cocorum [Sloane MS 1986]]

A heron let hym bled in the mouthe as a crayne skald hym and draw hym at the vent and cut away the bone of the nek and let the hed be on stille with the skyne of the nek and folde the nek about the broche and put the hed in at the gollet as a crayne and brek away the bone from the kne to the foot and let the skyn be hole and cut the wings at the joint next the body then put hym on a broche and bynde the leggs to the spit with the skyn of the leggs and rost hym and raise his leggs and his wings as a crayne and sauce him with vinegar mustard poudered guinger and salt and serue it. [A Noble Boke off Cookry]

Heron rost. Capitulum c.x. Take an heron, and lete hym blode in the mouth as an crane, and scalde hym and draw hym att the vent as a crane; and cutt awey the boon of the necke, and folde the necke a-boute the spite, and putt the hede ynne att the golet as a crane; and breke awey the boon fro the kne to the fote, and lete the skyn be stille, and cutt the wyng att the Joynte next the body, and putt hem on a spite: and bynde hys legges to the spyte with the skynne of the legges, and lete rost, and reyse the legges and the wynges as of a crane, and sauce hym with vynegre, and mustard, and pouudre of gyngeuere, and sett hym forth. [Two Fifteenth-Century Cookery-Books]

For heroun rostyd. Þe heroun is slayn, as have I sene. Þe herte oute pyke alle bydene, Under þe lyft wyng þo neck bone steke, Devoyded, as men me tolde meke. Þenne under þo wynge þo skyn þou cralle, Pyt in þo bylle at coler þou schalle. [Liber cure cocorum [Sloane MS 1986]]

Heyron Rostyd. Let a heyron blode in the bouth as a crane & cut a wey the bone in the nekke & let the hed sit styll to the sknyn of the neke draw hym at the wente do hym on a spitte & wynd the skyn of the neke a boute the spitte & putt the hed yn at the golet as of a crane & breke awey the bone fro the necke to the fonte and lett the skyn be still & cut a wey the whyngys by the iounte nexte the body & bynd the leggys with the skyn of his legges to the spitte rost hym reys his leggys & hys whyngys as of a crane & sauce hym with poudyr of gyngour venygour & mustard & set hym forth. [Recipes from the Wagstaff Miscellany]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

heron
blood
crane
bones


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Two Fifteenth-Century Cookery-Books". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:307>. Accessed on August 17, 2019, 1:47 pm.

Searchable index of "Liber cure cocorum [Sloane MS 1986]". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?liber:85>. Accessed on August 17, 2019, 1:47 pm.

Searchable index of "A Noble Boke off Cookry". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?noble:82>. Accessed on August 17, 2019, 1:47 pm.

Searchable index of "Recipes from the Wagstaff Miscellany". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?wagst:145>. Accessed on August 17, 2019, 1:47 pm.




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