To stewe a Mallard
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Good Housewife's Jewell (England, 1596), entitled "To stewe a Mallard". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To stewe a Mallard. Take your Mallard and seethe him in faire water, with a good marie bone, and in cabbadgeworth, or cabbadge lettice, or both, or some persnep rootes, & carret rootes, and when all these be well sodden, put in Prunes, put in Prunes enough, and three dates, and seasen him with salte, cloues and mace, and a little suger & peper, and then serue it forth with sippets, and put the marie vpon them, and the whole mace, lay on the sippets, and the dates quartered, and the prunes, and the rootes cut in round slyces, and lay them vpon the sippets also, and the cabbadge leaues lay vpon the Mallard.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "The Good Housewife's Jewell". Medieval Cookery.
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