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To Stue A Wilde mallard.

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

To stue a wilde Mallard. Take a wilde Mallard, with a peece of Mutton, and set him on the fire, and let him seeth, and scum him cleane, then straine a little bread and put it in, slice halfe a dozen of Onions, and take whole pepper and put it in, and season it well with Vergious, and cover it close and let it boyle till it be enough. Then put it in a platter and serve it without Sops.


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