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quayle Rost


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

A quayle tak and sley hym and rost hym as a pertuehe and raise his legges and his wyngs as a hene and no sauce but salt and serue it.

autodoc



Other versions of this recipe:

Quayle rosted (Two Fifteenth-Century Cookery-Books)




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