To Boyl a Wild Duck or Mallard
PERIOD: England, 17th century | SOURCE: The Whole Duty of a Woman: Or a Guide to the Female Sex, 1696 | CLASS: Authentic
DESCRIPTION: A recipe for duck
To Boyl a Wild Duck or Mallard.
Truss and Parboyl it, then half roast it, carve it, and let out the Gravey, which you must save, then take Onions, Parsly, Ginger, and Pepper, boyl them together, then mix the Gravy with them, being chopped, or bruised very small, then add a few Currans and some grated White-Bread, make these thin with Broth, and so on Sippits serve it up, being first run over with Claret and Anchovey beat up together; and this is a very good way to boyl a Tame Duck, Widgeon, or Moor-Hen, to be received very acceptably.
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