Ffesaunte Rosted

15th century cookbooks
 Ab. 1420 A.D.

Ffesaunte Rosted

—Lete a ffesaunte blode in þe mouthe as a crane, And lete him blede to dethe; puƚƚ him dry, kutte awey his hede and the necke by þe body, and the legges by the kne, and putte þe kneys in at the vente, and roste him: his sauce is Sugur and mustard.

Modern English

Roasted Pheasant

—Let a pheasant bleed from the mouth as a crane, and let him bleed to death; pat him dry, cut away his head and the neck by the body, and the legs by the knee, and put the knees in at the vent (opening at the rear), and roast him: his sauce is sugar and mustard.

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.

Bowres

15th century cookbook I
Ab. 1420 A.D.

Bowres

—Take Pypis, Hertys, Nerys, Myltys, an Rybbys of the Swyne; or ellys take Mawlard, or Gees, an chop hem smal, and thanne parboyle hem in fayre water; an þan take it vp, and pyke it clene in-to a fayre potte, an caste þer-to ale y-now, & sawge an salt, and þan boyle it ryȝth wel; and þanne serue it forthe for a goode potage.

Modern English

Bowres
—Take Pipes (likely being the lungs), Hearts, Kidney, Myltys [said to be the spleen], and ribs of the swine; or else take mallards, or Geese, and chop them small, and then parboil them in good water; and then take it up, and pick it clean (remove it from the liquid and add to another pot) into a good pot, and cast thereto enough ale and sage and salt, and then boil it right well, and then serve it forth for a good pottage.