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kyd 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 kyd tak and slit of the skyn at the throt and seche for the vanys on bothe sides the gorge and cut them and slit them and put there in bothe the forelegs and the hinder leggs bothe sides eliche and prik them and parboile hem and rost them and lard them and serue them with sauce guinger.

autodoc



Other versions of this recipe:

Kede rosted (Two Fifteenth-Century Cookery-Books)




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