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To Keep cranes & egrets


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To keep cranes & egrets. Take the cranes that have been well washed & somewhat ripe enough: then take verjuice, & as much rain water, & let it boil together, it must be skimmed & let to cool: then put a little alum that is broken, & put cranes or egrets therein, & keep them so.

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