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bytor 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"

Bytor rosted. Take a Bitour, sle him in the mouthe, skalde him, serue him in all poyntes as thou doest a Crane, but lete him haue on his winges when he is rosted, And serue him forthe.


Other versions of this recipe:

Bitore roste (Two Fifteenth-Century Cookery-Books)

Bittur Rost (A Noble Boke off Cookry)

Recipes with similar titles:

Bytare Rostyd (Recipes from the Wagstaff Miscellany)

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