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152 To Make A Good Roast

This is an excerpt from Das Kuchbuch der Sabina Welserin
(Germany, 16th century - V. Armstrong, trans.)
The original source can be found at David Friedman's website

152 To make a good roast. Take veal or a sirloin of beef, lay it overnight in wine, afterwards stick it on a spit. Put it then in a pot. Put good broth therein, onions, wine, spices, pepper, ginger and cloves and let it cook therein. Do not over salt it.


Recipes with similar titles:

XI To make a roast (Due Libri di Cucina - Libro B)

Links to modern interpretations:

Grene Boke  

A Good Roast
Kristen Wright
Grene Boke

Euriol's Culinary Journey  

Gút Lembratten
Cassandra Baldassano
Euriol's Culinary Journey

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