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cony Rost


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

A conye tak and drawe hym and parboile hym rost hym and lard hym then raise his leggs and hys winges and sauce hym with venegar and pouder of guinger and serue it.

autodoc



Other versions of this recipe:

Rabette rosted (Two Fifteenth-Century Cookery-Books)

Rabettes rost (A Noble Boke off Cookry)

Recipe for Roast Hare (An Anonymous Andalusian Cookbook)

Roast hares (Le Viandier de Taillevent)




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