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To Bake A Wilde goose Or mallard


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

To bake a wilde Goose or Mallard. PArboyle them, and breake the brest bone of a large Goose, or take it quite out and all the other bones also, but not out of a Mallard. Season them, and Lard them, and put them into deepe Coffins, with store of Butter: when you draw them out of the Ouen put in more, and doe as before is shewed.

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