Post by grayfingers on Oct 25, 2013 21:24:06 GMT -5
Might have to get Medieval on his carcass. . .
www.godecookery.com/nboke/nboke23.htm
Heron Rosted
PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic
DESCRIPTION: Ginger Mustard Sauce for Fowl
ORIGINAL RECEPIE:
Take a heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, & c.; roste him and sause him as þe Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on.
Crane Rosted . . . his sauce is to be mynced with pouder of gynger, vynegre, & Mustard.
MODERN RECIPE:
¾ C brown mustard
¼ C wine vinegar
1 tsp powdered ginger
1. In a bowl, combine all ingredients, and blend thoroughly. Serve over roasted fowl cut into bite-sized pieces.
Yields one cup of sauce.
www.godecookery.com/nboke/nboke23.htm
Heron Rosted
PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic
DESCRIPTION: Ginger Mustard Sauce for Fowl
ORIGINAL RECEPIE:
Take a heron; lete him blode as a crane, And serue him in al poyntes as a crane, in scalding, drawing, and kuttyng the bone of the nekke a-wey, And lete the skyn be on, & c.; roste him and sause him as þe Crane; breke awey the bone fro the kne to the fote, And lete the skyn be on.
Crane Rosted . . . his sauce is to be mynced with pouder of gynger, vynegre, & Mustard.
MODERN RECIPE:
¾ C brown mustard
¼ C wine vinegar
1 tsp powdered ginger
1. In a bowl, combine all ingredients, and blend thoroughly. Serve over roasted fowl cut into bite-sized pieces.
Yields one cup of sauce.
