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Medieval Cookbook Search

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Search results for "ducks":

From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

(none found)

From Ancient Cookery [Arundel 334]

(England, 1425)

Malardes in cyne

Sause neyger for maudelard roasted

Servise on flesshe-day

Servise on fleshe-day

Browet of almayne for x mees

Maulardes in cyne

From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

Sauce for Mallards and Ducks

From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

The Making of a Good Marrow

Recipe for Roasting Other Dishes of the Same (Another from Abu Salih al-Rahbani in His Kitchen)

From A Book of Cookrye

(England, 1591)

To boile a Duck.

To stue a wilde Mallard.

To bake wilde Ducks.

For to bake Mallards.

From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

(none found)

From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)

From Delights for Ladies

(England, 1609)

(none found)

From MS Douce 257

(England, 1381)

Mallard in cyuey

From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

Sops of Hares

From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

Pies of Wild Duck

From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

See here the lessons which teach preparation of all manner of meats

Domestic drakes and ducks with hot pepper

From Forme of Cury

(England, 1390)



From Fourme of Curye [Rylands MS 7]

(England, 1390)

.Cxxxix. Sauce noyre for malard.

From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

Sauce for a mawlerd Rosted

From The Good Housewife's Jewell

(England, 1596)

The second course

To stewe a Mallard

To boyle a Mallard with Cabbadge

To boyle a Ducke with Turneps

To bake a Mallard

To make good Resbones

From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

Also starlings and pheasants and all birds that eat juniper are healthy

From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

LXXXV - Tame geese / Ducks or Capons in Hungarian

From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

(none found)

From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Sawce for Mawdelardes rosted

Sawce sirer for mawdelardus

For darials

For a pye

For anoþer maner of service on flesshe day

For a comyn rewle in cure

From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

70. THIN Sauce for Wild Birds, Such as Wild Doves, WOODPigeons and Wild Ducks

103. Biza Sauce for Ten Dishes

From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

X To make a sauce for peacocks

From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

(none found)

From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

You can tell young ducks from old ones

Fourth dish


Wood Duck also; note that they come every three years


On Lady-day in March (the 25th)

GAMEBIRD Hotpot is made thus and should not be clarified


Note that at Besiers they sell two sorts of wood pigeons

The meat of a leg of beef is sliced up and put in pastry; and when the pastry is cooked


Hedgehog should have its throat cut

Squirrels are singed

From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

(none found)

From A NEVV BOOKE of Cookerie

(England, 1615)

To smoore an old Coney

To bake a wilde Goose or Mallard

To boyle a wilde Ducke

To boyle a tame Ducke

To frye Mussels

From A Noble Boke off Cookry

(England, 1468)

Cony or malard in covy

To mak chaudron for swan wild duck or pigge.

From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

To make a potpourri called "Oylla podrida" in Spanish

To garnish a duck in the Irish style


For the first service

Second service

Third service

From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)

From Le Recueil de Riom

(France, 15th century)

(none found)

From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)

From The Second part of the good Hus-wiues Iewell

(England, 1597)

To boile teales, Mallards, pigeons chines of porke, or Neates tunges all after one sort.

To boile Mallards, Teales, and chines of porke with Cabbadge.

From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

(none found)

From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)

From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

(none found)

From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)

From Two Fifteenth-Century Cookery-Books

(England, 1430)

xv - Bowres

xxxiij - Oyle Soppys

xlij - Conyng, Mawlard, in gely or in cyuey


Grete pyes

Pikkyll pour le Mallard

Conyng, hen, or Mallard

Sauce newe for malardis

From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

River mallards


From Recipes from the Wagstaff Miscellany

(England, 1460)

(none found)

From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

(none found)

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