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venysoun 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"

Venysoun rosted. Take faire ffelettes of venesoun, and pike awey the skyn and the bone, and parboile hem, and roste hem on a spitte; And sauce there-to, And serue hit forth.

autodoc



Other versions of this recipe:

Venyson rost (A Noble Boke off Cookry)


Recipes with similar titles:

Venyson Rostyd (Recipes from the Wagstaff Miscellany)




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