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fesaunte Rostyd


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

Fesaunte Rostyd. Lat the fesaunt blod in the mouthe to dye pull hym drye cut a wey the hed the nekke by body & the leggys by the kne perboyle hym lard hym put his kneys in the vente & rost hym & res his leggys & his wyngys as of a heyron no sauce but salt.

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Recipes with similar titles:

ffesaunte rosted (Two Fifteenth-Century Cookery-Books)




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