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vele 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"

Vele rosted. Take faire brestes of vele, And parboyle hem, And larde hem, And roste hem, And then serue hem forth.

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Recipes with similar titles:

Vele Rostyd (Recipes from the Wagstaff Miscellany)




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