To smoore an old Coney
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 smoore an old Coney". [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 smoore an old Coney, Ducke, or Mallard, on the French fashion. PArboyle any of these, and halfe roast it, launch them downe the breast with your Knife, and sticke them with two or three Cloues. Then put them into a Pipkin with halfe a pound of sweet Butter, a little white Wine Uergis, a piece of whole Mace, a little beaten Ginger, and Pepper. Then mince two Onyons very small, with a piece of an Apple, so let them boyle leisurely, close couered, the space of two howers, turning them now and then. Serue them in vpon Sippets.

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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