A Boke of Gode Cookery Presents

Kede Rosted

PERIOD: England, 15th century | SOURCE: Harleian MS. 4016 | CLASS: Authentic



Take a kydde, and slytte the skyn in þe throte, And seke the veyne, and kut him, and lete him blede to deth; and fle him, And larde him, And trusse his legges in the sides, and roste him, And reyse the shuldres and legges, and sauce hit with vinegre and salte.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.


  • 4 to 6 pound kid or lamb roast
  • 1/2 C wine vinegar
  • Salt to taste
1. Preheat oven to 450°.

2. Place roast on a rack in a roasting pan, fat side up, and put in oven. Immediately reduce heat to 325°. Roast for thirty minutes per pound or until internal temperature reaches 180°.

3. Carve the roast, and put the meat into a serving dish. Sprinkle with vinegar and salt before serving.

Serves six to eight.

Notes on the Recipe:

Kid is not readily available at most supermarkets, but sometimes may be found in up-scale supermarkets or some ethnic grocery stores. Lamb may be easily substituted.

Kede Rosted is featured in In Festo Sancte Trinitatis in Cena

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery

Kede Rosted © 2000 Rudd Rayfield | This page © 2000 James L. Matterer

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