P per fare ogni bello arro∫to:

Tuscan

Per fare bello arro∫to de polla∫tri, de capponi, de Capretti, ó de qualunche altra carne ch merti e∫∫ere arro∫ta : prima ∫e fo∫∫e carne  gro∫∫a, fagli trare un boglio, excepto ∫e fo∫∫e   de vitello giouine, et poi lardala, come ∫e     fáno li arro∫ti : se fo∫∫e Cappone, Fa∫ano, pol-la∫tro, capretto, ó qualunchaltra carne, ch meriti arro∫to, fa ch ∫ia ben netta, et polita,   poi mettila in aqua bollente, et ∫ubito caula fore, et ponila in aqua freda, et questo ∫e        fa, aZio ch ∫ia piu bella, & meglio ∫e po∫∫a conciare :poi lardala, Zio, e, con lardo baituto, & altre cho∫e conuementi odorifere onta bn, ∫econdo el gu∫to del tuo signore : et drento ∫e  te piace gliponi de bone herbe con prune ∫ecche mara∫che, et vi∫cioli, ó in temp, del agre∫to.     et altre cho∫e simile : poi mittila ordinata-mente nel speto, et ponila al foco, et daglilo  nel principio ad a∫cio ad a∫cio, perche ∫ia bello & bono arro∫to ∫e deue cocere pian piano : Et

qn tipare, ch ∫ia presso ch cotto, piglia vn pane bianca, et grattugialo menuto, et con e∫∫o pane me∫cola tanto ∫ale, quanto te pare nece∫∫ario    p lo arro∫to :poi gitta qsta me∫colanZa de pane, & de sale sopra lo arro∫to in modo ch ne uadi in ogni loro : poi dalli vna bona calda de    foro, facendolo uoltar pre∫to : et in que∫to  modo hauerai el tuo arro∫to bello, et colorito: Depoi mandalo á Tabula qto piu psto e meglio:        

To make every good roast

English

To make good roast of pullet, of capon, of kid, and of whichever other meat that merits being roasted.  First if it was coarse meat bring them to a boil except if it was of young veal and then lard it like you make the roasts. If it is Capon, Pheasant, Pullet, Kid, or whichever other meat that merits roasting, make it well cleaned and trimmed up then put it in boiling water and at once extract it out and put it in cold water. And this is done so that it will be very good and better when you dress it.  Then lard it, that is to say with beaten lard and other convenient, fragrant, good anointments, according to the taste of your lord. And within it you put, if you like, good herbs with dried prunes, sour cherries and entrails, or sometimes unripe grapes and similar things. Then set it, arranged on the spit, and put it to the fire and give it from the beginning very soft, because it is beautiful and well roasted if you have cooked it very gently. And when it seems to you that it is almost cooked, take a white bread and grate it very small and with this bread mix enough salt, as much as you think necessary for the roast. Then cast the mixture of the bread and of the salt over the roast in the manner that it goes in every place. Then give it a good heat at the fire having it turned quickly: And in this manner you will have a beautiful and colorful roast. And to be best, hand it to the table quickly.