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bittur Rost


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

A Bittur take and sley him in the mouthe as a heron drawe him as a henne and fold up his leggs as a crayne and lett the wings be on then tak a waye the bone of the nek as ye did a heron and put the hed into the gullet or in to the shulder then raise hym and raise his leggs and his wyngs as a herone and no sauce but salt.

autodoc



Other versions of this recipe:

Bitore roste (Two Fifteenth-Century Cookery-Books)

Bytor rosted (Two Fifteenth-Century Cookery-Books)




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