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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"

Plouer. Take a plouer, and breke his skoll, and pull him dry, And drawe him as a chekon, And kutte the legges and the winges as a henne; And no sauce but salt.


Other versions of this recipe:

Plouer rost (Two Fifteenth-Century Cookery-Books)

Plouer roste (A Noble Boke off Cookry)

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