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vele Rostyd


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

Vele Rostyd. Take fayre brestys of veele perboyle ham lard hem rost hem & serve hem forth.

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Recipes with similar titles:

vele rosted (Two Fifteenth-Century Cookery-Books)




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