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plouer Roste


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

To rost a plouer tak and brek his skull and drawe hym as a chekyne and cutt of his legges and his wings by the body and rost hym and raise his legges and his wings as a henne and no sauce but salt and serue it.

autodoc



Other versions of this recipe:

Plouer rost (Two Fifteenth-Century Cookery-Books)

Plouer (Two Fifteenth-Century Cookery-Books)




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