Sunday, March 21, 2010

Quayle rost

A Noble boke off cookry...
late 15th century

Quayle rost
A quayle tak and fley hym and rost hym as a pertuche and raise his legges and his wyngs as a hene and no sauce but salt and serve it.

Modern English

Roast Quail
Take a quail and flay him (cut him open) and roast him as a partridge and raise his legs and his wings as a hen and serve him without any sauce, only salt.

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