MC Logo

pecok 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"

Pecok rosted. Take a Pecok, breke his necke, and kutte his throte, And fle him, the skyn and the ffethurs togidre, and the hede still to the skyn of the nekke, And kepe the skyn and the ffethurs hole togiders; drawe him as an hen, And kepe the bone to the necke hole, and roste him, And set the bone of the necke aboue the broche, as he was wonte to sitte a-lyve, And abowe the legges to the body, as he was wonte to sitte a-lyve; And whan he is rosted ynowe, take him of, And lete him kele; And then wynde the skyn with the fethurs and the taile abought the body, And serue him forthe as he were a-live; or elle3 pull him dry, And roste him, and serue him as thou doest a henne.

autodoc



Other versions of this recipe:

To roast a peacock (Wel ende edelike spijse)




Home : Recipes : Menus : Search : Books : FAQ : Contact