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Brewe 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"

Brewe rosted. Take a Brewe, sle him as the Curlewe, skalde him, drawe him as a hen, breke his legges at the kne, and take awey the bone fro the kne to the fote, as a heron; And kutte the winges by the body, and his hede by the body, and put him on a spitte, And bynde his legges as a heron; roste him, reyse his legges and his winges as a heron, And take no maner sauce butte salte.

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