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A crayne Rost


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

A crayne let him bled as a swann and draw hym at the vent then fold up his leggs and cut off his wings by the joint next to the body then wind the nek about the broche and put the bill in the brest against the wings and leggs as he gothe, and ye sauce hym tak and anynte hym and sauce hym with pouder of guinger mustard venygar and salt and serue it, also ye may sauce it with sauce pelito.

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Other versions of this recipe:

Crane roste (Two Fifteenth-Century Cookery-Books)

Crane rosted (Two Fifteenth-Century Cookery-Books)




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