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To Garnish A duck In The Irish Style


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To garnish a duck in the Irish style. Put to boil a good duck, when cooked take some malvoisie, new butter, and take the roots of radishes well ground: put sugar & cinnamon therein, and make it boil, and cast it onto the duck, and serve so.

autodoc





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