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To Bake Wilde ducks.


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

To bake wilde Ducks. When they be fair dressed and perboiled, season them with Pepper and Salt, a few whole cloves amongst them, and Onions small minced, and sweet butter, vergious and a little sugar.

autodoc





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