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Kede 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"

Kede rosted. Take a kydde, and slytte the skyn in the throte, And seke the veyne, and kut him, and lete him blede to deth; and fle him, And larde him, And trusse his legges in the sides, and roste him, And reyse the shuldres and legges, and sauce hit with vinegre and salte.


Other versions of this recipe:

Kyd rost (A Noble Boke off Cookry)

Recipes with similar titles:

Kyd Rostyd (Recipes from the Wagstaff Miscellany)

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