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This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

xxxviij - A Kyde a-Forsyde. Take a pigge, and make hym clene, and Skynne hym, and Fylle it ful of suche mete as thou dost a capoun; than take the fleysshe, and vntrusse hym on a spete, in the maner of a kede, and roste hym; and endore hym with 3olkys of Eyroun as an kede, and than serue forth.

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