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To Bake A mallard


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

To bake a Mallard. Take three or foure Onyons, and stampe them in a morter, then straine them with a saucer full of vergice, then take your mallard and put him into the iuyce of the sayde Onyons, and season him with pepper, and salte, cloues and mace, then put your Mallard into the coffin with the saide iuyce of the onyons, and a good quantity of Wintersauorye, a little tyme, and perselye chopped small, and sweete Butter, so close it vp and bake it.

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