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To Boile A duck.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To boile a Duck. Seeth the Duck with some good marow bones or Mutton, and take the best of the broth, and put therin a few Cloves, a good many sliced onions, and let them boile well together till the Onions be tender, and then season your broth with Vergious, and a little sugar & salt, and a little brused pepper, take up your Duck and lay it upon sops and give it two slices upon the brest, and stick it ful of cloves & pour the broth upon it.


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