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Bytare Rostyd


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

Bytare Rostyd. Sle hym in the mouth as a heyron draw hym as a henne reys up his leggys as a crane let hys whyngys be on & take a wey the bone of the necke as of a heyron & putt the hedde in at the golet or in the shulder reys up his leggys & his whyngys as of a heyron & no sause but salt.

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Recipes with similar titles:

bytor rosted (Two Fifteenth-Century Cookery-Books)




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