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heron Rost

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"

Heron rost. Capitulum c.x. Take an heron, and lete hym blode in the mouth as an crane, and scalde hym and draw hym att the vent as a crane; and cutt awey the boon of the necke, and folde the necke a-boute the spite, and putt the hede ynne att the golet as a crane; and breke awey the boon fro the kne to the fote, and lete the skyn be stille, and cutt the wyng att the Joynte next the body, and putt hem on a spite: and bynde hys legges to the spyte with the skynne of the legges, and lete rost, and reyse the legges and the wynges as of a crane, and sauce hym with vynegre, and mustard, and pouudre of gyngeuere, and sett hym forth.


Other versions of this recipe:

For heroun rostyd (Liber cure cocorum [Sloane MS 1986])

Heron rost (A Noble Boke off Cookry)

Heron rosted (Two Fifteenth-Century Cookery-Books)

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