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Coots Should Be Very Well Roasted

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

Coots should be very well roasted, and are better cooked in broth than roasted, for roasted they are too dry, and must be basted with their own grease, and the fire should be in front. .

Item, it is very good fresh with cabbage. .

Item, put water and onions in a little pot and the coot, then let it boil like a piece of beef, then grind up some small spices, and mix them with two parts verjuice to one part vinegar, and you will have a nice stew. -Item, coot salted for two days are good in stew.


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