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This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at
MedievalCookery.com
The second course. Roasted Lambe, Roasted Capons, Roasted Conies, Chickins, Pehennes, Baked Venison, Tart.
Recipes with similar titles:
The second course (The Good Housewife's Jewell)
The second course (The Good Housewife's Jewell)
The second course (The Good Housewife's Jewell)