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To Bake Woodcoks


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 Woodcoks. Chapter. liii. PErboyle them, and being trussed put them into the Coffyn with swete larde about the, season them with Pepper and salte, and a good quantytie of butter, let them bake one howre & a half, & so serue them.

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