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Roast cockerels

This is an excerpt from The Neapolitan recipe collection
(Italy, 15th c - T. Scully, trans.)
The original source can be found at University of Michigan Digital General Collection

Roast Cockerels. For roast cockerels, cook them as directed above and, when done, get orange juice or verjuice with rosewater, sugar and cinnamon; then set out the cockerel on a plate, cover it with this mixture and serve it.


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