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English cookbook, 1700
Page 29
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let it rost till you see the skin begin to crack, which will be a bout half an howre, then cut it of the spitt in peices a bout half a quarter long & serve it up wth melted butter, you must bast it whilst its rosting wth butter & dridge it as you would do flesh,
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let it rost till you see the skin begin to crack, which will be a bout half an howre, then cut it of the spitt in peices a bout half a quarter long & serve it up wth melted butter, you must bast it whilst its rosting wth butter & dridge it as you would do flesh,
Szathmary Culinary Manuscripts and Cookbooks
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