To Boil A Wilde Duck

Main Dishes > Fowl >

Author: "The Newe Booke of Cookery," by John Murrell
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Ingredients

This recipe is from a 1615 English cookbook. The transplanted English cooks may have used similar techniques but made do with what ingredients they had available, such as cranberries instead of "barberries."


Directions

Trusse and parboyle it, and then halfe roast it, then carve it and save the gravey; take store of Onyons, Parsley, sliced Ginger, and Pepper; put the gravie into a Pipkin with washt currins, large Mace, Barberryes, a quart of Claret Wine; let all boyle well together, scumme it cleane, put in Butter and Sugar.

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