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bitore Roste


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"

Bitore roste. Capitulum cxj. Slee a bytour in the mouth as an heron, and draw hym as an henne, and fold vppe hys legges as a crane; and lete the wynges be on, and take the boon of the necke all awey as of an heron: and putt the hedde in the golet or in the shuldre, and rost hym; and ryse the legges and the wynges as thou dost of an heron, and no sauce butt salt: and sett hym forth.

autodoc



Other versions of this recipe:

Bittur Rost (A Noble Boke off Cookry)

Bytor rosted (Two Fifteenth-Century Cookery-Books)




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