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To Boyle A Tame 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 tame Ducke, or Widgin. PArboyle your Fowle well, take strong Mutton broth, [<br?th] a handfull of Parsley, choppe them fine with an Onyon, and Barberryes, pickt Endiffe washt: throw all into the Pipkin with a Turnup cut in pieces, and parboyld, vntill the rankenesse bee gone: then put in a little white Wine, or Uergis, halfe a pound of Butter: boyle all together, and stirre it, and serue it with the Turnups, large Mace, Pepper, and a little Sugar.


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