To boyle Ducks
PERIOD: England, 17th century | SOURCE: A True Gentlewomans Delight, 1653 | CLASS: Authentic
DESCRIPTION: Duck stewed in wine, herbs, & spices
To boyle Ducks.
When they be half boyled, take a quart of the liquour and strain it, and put a quart of white Wine, and some whole Mace, Cloves, and Nutmegs sliced, and Cinnamon, and a few Onions shred, a bundle of sweet Hearbs, a few Capers, and a little Sampire, when it is boyled put some Sugar to season it withall.
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A Boke of Gode Cookery17th
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