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herons


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Herons, cranes, geese, wild partridges, pheasants, pheasants (a variety). Roast them and lard them, and eat them with a pepper [sauce] with enough wine and spices, very hot from their fat.

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Other versions of this recipe:

Heron (Le Viandier de Taillevent)




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