To boyle a tame Ducke
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from A NEVV BOOKE of Cookerie (England, 1615), entitled "To boyle a tame Ducke". [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 boyle a tame Ducke, or Widgin. PArboyle your Fowle well, take strong Mutton broth, [<br?th] a handfull of Parsley, choppe them fine with an Onyon, and Barberryes, pickt Endiffe washt: throw all into the Pipkin with a Turnup cut in pieces, and parboyld, vntill the rankenesse bee gone: then put in a little white Wine, or Uergis, halfe a pound of Butter: boyle all together, and stirre it, and serue it with the Turnups, large Mace, Pepper, and a little Sugar.

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


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Searchable index of "A NEVV BOOKE of Cookerie". Medieval Cookery.
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