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To Bake A fesant


This is an excerpt from The Treasurie of commodious Conceits
(England, 1573 - J. Holloway, transcr.)
The original source can be found at MedievalCookery.com

To bake a Fesant, or Capon in steede of a Fesant. Ca.ii. DResse your Capon lyke a Phesant trussed, perboyled a little & larded wt swete lard: put him into the Coffin, cast theron a little Pepper and Salt: put therto balfe a dish of sweete Butter, let it bake for the space of .iii. howres, & when it is colde: serue it forth for a Phesant. And thus bake a Phesant.

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