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To Bake fesant Or partriges.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To bake Fesant or Partriges. Bake your Fesant or Partridge as you doo your capon with Pepper and Salt, and draw them with Lard if you wil, and put to them sweet Butter.


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