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To Boyle A Teale


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 Teale, or Widgeon, on the French fashion. PArboyle eyther of these Fowles and throw them in a Pale of fayre water (for that taketh away the ranckenesse of the flesh.) Then roaste them halfe, and take them off the fire, and put sweet hearbs in the bellyes of them: lase them downe the breast, and sticke them with two or three whole Cloues in the breasts with your knife, in euery one of them so many. Then put them into a Pipkin, with two or three Ladle-fuls of strong Mutton broth, a piece of whole Mace, two or three little Onyons minst small. Thicken it with a toast of householde bread: put in a piece of sweet Butter, as bigge as a Walnut. Season it with Pepper, and Uergis.

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