You can tell young ducks from old ones
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "You can tell young ducks from old ones". [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:

You can tell young ducks from old ones, when they are all the same size, by the quills which on the young ones are more tender.--Item, you have to know which ones are from the river, with delicate black toe-nails and red feet, while those from the stable-yard have yellow feet.

Item, the crest of the head, that is to say the top, is green throughout its length, and sometimes the males have a white patch across their necks at the nape, and they all have very changeable plumage, including that on top of the head.

Item, wood-pigeons are good in winter, and you can tell the old ones in that the secondary wing-feathers are all black, whereas those of the young ones of a year old are grey and the remainder black.

Item, you can tell the age of a hare from the number of openings under its tail, for there will be as many openings as years.

Item, partridge whose feathers are tight and well joined to the flesh, and are neatly and well joined and are in excellent order, are freshly killed: and those partridge whose feathers lift up crosswise and fall out and lose their hold on the flesh and go every which way, were killed less recently.--Item, when pulling the feathers from the belly, smell it.

Item, carp with pale-coloured scales and no yellow or red, are from good water. One with large eyes starting out of its head, and whose tongue and the roof of the mouth are smooth and oily, is fat. And note, if you wish to carry a live carp for a whole day, wrap it in damp hay and carry it belly up, without giving it any air, that is to say in a sack or a bag.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

ducks
pigeons
rabbit
partridges
seafood


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:2>. Accessed on August 22, 2019, 5:12 am.




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