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To Stewe A mallard


This is an excerpt from The Good Housewife's Jewell
(England, 1596)
The original source can be found at MedievalCookery.com

To stewe a Mallard. Take your Mallard and seethe him in faire water, with a good marie bone, and in cabbadgeworth, or cabbadge lettice, or both, or some persnep rootes, & carret rootes, and when all these be well sodden, put in Prunes, put in Prunes enough, and three dates, and seasen him with salte, cloues and mace, and a little suger & peper, and then serue it forth with sippets, and put the marie vpon them, and the whole mace, lay on the sippets, and the dates quartered, and the prunes, and the rootes cut in round slyces, and lay them vpon the sippets also, and the cabbadge leaues lay vpon the Mallard.

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