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wodcok 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 wodcok tak and sley him as a snyet and pulle hym dry or brek his bak but kep his skull hole and drawe hym as a snyt and put his bille through bothe hys sides then rost hym and raise his leggs and his wings as a hen and no sauce but salt.

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