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pikkyll Pour Le mallard


This is an excerpt from Two Fifteenth-Century Cookery-Books
(England, 1430)
The original source can be found at the University of Michigan's "Corpus of Middle English Prose and Verse"

Pikkyll pour le Mallard. Take oynons, and hewe hem small, and fry hem in fressh grece, and caste hem into a potte, And fressh broth of beef, Wyne, and powder of peper, canel, and dropping of the mallard/ And lete hem boile togidur awhile; And take hit fro the fyre, and caste thereto mustard a litul, And pouder of ginger, And lete hit boile no more, and salt hit, And serue it forthe with the Mallard.

autodoc





Links to modern interpretations:


Medieval Cookery  

Pikkyll pour le Mallard
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/mallard.html






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