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An egret Rost


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

An Egret tak and brek his nek and cutt of the roof of his mouthe and scald him and draw him as a henne then cutt of his wings by the body and fold up his legs as a bittur and rost hym and raise his leggs and his wings as a heron and no sauce but salt.

autodoc



Other versions of this recipe:

Egrete rosted (Two Fifteenth-Century Cookery-Books)

Egrett rost (Two Fifteenth-Century Cookery-Books)




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