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crane Rostyd


This is an excerpt from Recipes from the Wagstaff Miscellany
(England, 1460)
The original source can be found at MedievalCookery.com

Crane Rostyd. Take a crane blod as thu dedyst a swan draw hym at the went fold up hys leggys cut of his whyngys at the joynte nexte the body wend the necke a boute the spite put the bylle yn his breste & reyse the whinges & the legges as of a gose & yf thu shalt sauce hym mynse hym fyrst & sauce hym with poudyr of gynger mustard & venygger & salt & serve forth with the sauce & yf thu wilt thu may sauce hym with sauce sylito.

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Recipes with similar titles:

crane rosted (Two Fifteenth-Century Cookery-Books)




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