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A pertuche Rost


This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at MedievalCookery.com

A pertuehe tak a fedir and put it in to his hed and let hym dye and pulle hym dry and drawe hym and rost hym as ye wold raise the legges and wingys of an henne and mynee hym sauce hym with wyne pouder of guinger and salt and warme it on the fyere and serue it.

autodoc



Other versions of this recipe:

A Recipe for Roast Partridge (An Anonymous Andalusian Cookbook)

Partrich rosted (Two Fifteenth-Century Cookery-Books)




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