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Sauce To Boil In Pies Of Young Wild Duck


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

SAUCE TO BOIL IN PIES OF YOUNG WILD DUCK, DUCKLING, YOUNG RABBIT OR WILD RABBIT. Take lots of good cinnamon, ginger, clove, grains, half a nutmeg and mace, galingale, and grind very well, and soak in half verjuice and half vinegar, and the sauce should be clear. And when the pie is just about done, throw this sauce inside it and return to the oven to boil once. (Note that the young wild duck are those which cannot yet fly until they have felt the August rain.) And note that in winter you put more ginger in so it will be stronger in spice, for in winter all sauces should be stronger than in summer.

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Links to modern interpretations:


Medieval Cookery  

Wild Duck Sauce
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/wildduck.html






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