Trayne Roast

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 4 oz/100 g blanched almonds
  • 6 oz/150

Method

Drill small holes through each almond, then, using a needle and up to six feet of strong linen thread, thread the fruit and almonds alternately to form a long ‘necklace’.

Tie one end on to a spit, and wind it round in a tight spiral, without any spaces, to form a compact cylinder of fruit and almonds.

Roast until the fruit starts to caramelize.

Meanwhile, mix the wine or