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sarcelle Rost


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

To rost a sarcelle brek his nek and pulle hym dry and drawe hym as a chekyn cutt of his feet his wings and his nek and rost him and raise his leggs and his wings as a heron and no sauce but salt, and serve it.

autodoc



Other versions of this recipe:

Sorcell rosted (Two Fifteenth-Century Cookery-Books)




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