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For To Bake mallards.


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

For to bake Mallards. First trusse them and perboyle them, and put them into the coffin, then take pepper and Salt and season them and foure or five onions peeled and sliced, and put them altogither with a good peece of sweet butter unto the Mallards, and so let them bake two houres and when they be baked, put in half a goblet of Vergious for every Mallard, and so serve them.

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