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sorcell 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"

Sorcell rosted. Take a Sorcell or a tele, and breke his necke, and pul him dry, And draw him as a chekon, and kutte off his fete and winges by the body and the nekke, and roste him, and reise his winges and his legges as a heron, if he be a Sorcell; And no sauce but salt.


Other versions of this recipe:

Sarcelle rost (A Noble Boke off Cookry)

Recipes with similar titles:

Sarcell Rostyd (Recipes from the Wagstaff Miscellany)

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