To boile Mallards, Teales, and chines of porke with Cabbadge.
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This entry is a re-creation of a recipe from The Second part of the good Hus-wiues Iewell (England, 1597), entitled "To boile Mallards, Teales, and chines of porke with Cabbadge.". [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 boile Mallards, Teales, and chines of porke with Cabbadge.. FIrst vnlose your Cabbadge, & cut them in thrée or foure quarters vnlosing euery leafe for doubt of worms to be in them, then wash the[n] and put them into a pot of faire water, and let them boyle a quarter of an houre, then take them vp, and chop them somewhat great, then put them into a faire pot with the broath of the Mallard and whole Pepper, and pepper beaten, with Cloues, mace, and salte, and so let them boile together. &c.

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 "The Second part of the good Hus-wiues Iewell". Medieval Cookery.
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