Search Results

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"

Crane rosted. Lete a Crane blode in the mouthe as thou diddist a Swan; fold vp his legges, kutte of his winges at the ioynte next the body, drawe him, Wynde the nekke abought the spit; putte the bill in his brest: his sauce is to be mynced with pouder of ginger, vynegre, and Mustard.

Other versions of this recipe:

A crayne rost (A Noble Boke off Cookry)

Crane roste (Two Fifteenth-Century Cookery-Books)

Recipes with similar titles:

Crane Rostyd (Recipes from the Wagstaff Miscellany)