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heron Rosted


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"

Heron rosted. Take a Heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, andc.;; roste him and sause him as the Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on.

autodoc



Other versions of this recipe:

For heroun rostyd (Liber cure cocorum [Sloane MS 1986])

Heron rost (A Noble Boke off Cookry)

Heron rost (Two Fifteenth-Century Cookery-Books)


Recipes with similar titles:

Heyron Rostyd (Recipes from the Wagstaff Miscellany)




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