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quayle 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"

Quayle rosted. Take a Quayle, and sle him, And serue him as thou doest a partrich in all Degre. His Sauce is sauce gamelyne.

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Other versions of this recipe:

Quayle rost (A Noble Boke off Cookry)


Recipes with similar titles:

Quayle Rostyd (Recipes from the Wagstaff Miscellany)




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