Ab. 1420 A.D.
Venysoun rosted
—Take faire ffelettes of venesoun, and pike awey the skyn̄ and þe bone, and parboile hem, and roste hem on̄ a spitte; And sauce there-to, And serue hit forth.
Modern English
Roasted Venison
—Take fair fillets of venison, and pick away the skin and the bone, and parboil him, and roast him on a spit; and add sauce to him and serve it forth.
No comments:
Post a Comment