MC Logo

quayle Rost

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

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.


Other versions of this recipe:

Quayle rosted (Two Fifteenth-Century Cookery-Books)

Home : Recipes : Menus : Search : Books : FAQ : Contact