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heron Rost


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

A heron let hym bled in the mouthe as a crayne skald hym and draw hym at the vent and cut away the bone of the nek and let the hed be on stille with the skyne of the nek and folde the nek about the broche and put the hed in at the gollet as a crayne and brek away the bone from the kne to the foot and let the skyn be hole and cut the wings at the joint next the body then put hym on a broche and bynde the leggs to the spit with the skyn of the leggs and rost hym and raise his leggs and his wings as a crayne and sauce him with vinegar mustard poudered guinger and salt and serue it.

autodoc



Other versions of this recipe:

For heroun rostyd (Liber cure cocorum [Sloane MS 1986])

Heron rost (Two Fifteenth-Century Cookery-Books)

Heron rosted (Two Fifteenth-Century Cookery-Books)




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