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To Boyle A Wilde ducke


This is an excerpt from A NEVV BOOKE of Cookerie
(England, 1615)
The original source can be found at Thomas Gloning's website

To boyle a wilde Ducke. TRusse and parboyle it, and then halfe roast it, then carue it, and saue the grauey: take store of Onyons, Parsley, sliced Ginger, and Pepper: put the grauie into the Pipkin with washt Currins, large Mace, Barberryes, a quart of Claret Wine: let all boyle well together, scumme it cleane, put in Butter and Sugar.

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