Crane Rostyd
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from , entitled "Crane Rostyd". [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:

Crane Rostyd. Take a crane blod as thu dedyst a swan draw hym at the went fold up hys leggys cut of his whyngys at the joynte nexte the body wend the necke a boute the spite put the bylle yn his breste & reyse the whinges & the legges as of a gose & yf thu shalt sauce hym mynse hym fyrst & sauce hym with poudyr of gynger mustard & venygger & salt & serve forth with the sauce & yf thu wilt thu may sauce hym with sauce sylito.

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]

Crane rosted. Lete a Crane blode in the mouthe as thou diddist a Swan; fold vp his legges, kutte of his winges at the ioynte next the body, drawe him, Wynde the nekke abought the spit; putte the bill in his brest: his sauce is to be mynced with pouder of ginger, vynegre, and Mustard. []

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

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


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[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 "". Medieval Cookery.
  <>. Accessed on May 18, 2024, 12:38 pm.

Searchable index of "". Medieval Cookery.
  <>. Accessed on May 18, 2024, 12:38 pm.