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heron


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Heron. Bleed it, split it to the shoulders like swan or peacock, prepare it like stork, and roast it; eat it with fine salt or Cameline [Sauce].

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Other versions of this recipe:

Herons (Wel ende edelike spijse)


Recipes with similar titles:

On heron (Le Recueil de Riom)




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