Medieval Cookery

This is an excerpt from Liber cure cocorum [Sloane MS 1986]
(England, 1430)
The original source can be found at Thomas Gloning's website

For cranys and herons. The crane is enarmed ful wele I wot With larde of porke at on bare mot, Rostyd and eten with gode gingere, Þat is þo sawce þat servis þere. Þo heroun is rosted, as have I blys, And eton with gynger as his kynde is.