Sauce for a mawlerd Rosted
PERIOD: England, late 15th c. | SOURCE:
MS Pepys 1047 | CLASS: Authentic
DESCRIPTION: A honey mustard duck sauce made
with ale.
Facsimile of receipt from the original manuscript:
Transcription of original receipt:
Sauce for a mawlerd Rosted
Take onyons And mense them wele
Put sum yn thy mawlerd so have the sele (29.1)
And mynce mo (29.2) Onyons I the ken
(29.3)
With the grece of the mawlerd seth hit then
Put ale mustad And hony ther to
Boyle all to geder tyll hit be enowe
Modern translations:
(1) Sauce for a roasted mallard
Take onions and mince them well
Put some in thy mallard so have thee good fortune (29.1)
And mince more (29.2) onions I thee
teach (29.3)
With the grease of the mallard boil it then
Put ale, mustard, and honey there to
Boil all together til it be enough
(2) Sauce for roasted mallard
Mince onions.
Stuff the mallard with the minced onions, for good luck. (29.1)
Mince additional (29.2) onions, as
I instruct. (29.3)
Fry the onions in mallard grease.
Add ale, mustard, & honey.
Cook until done.
(29.1) sele - prosperity, good
fortune. (ME Dictionary)
(29.2) mo - more, a greater amount,
a larger amount. (ME Dictionary)
(29.3) ken - a variant of the
Middle English word kennen, to instruct or teach. (ME Dictionary)
Modern version:
-
one duck
-
onions, minced
-
duck grease (or substitute olive oil)
-
ale
-
dijon mustard
-
honey
Stuff the mallard with minced onions; bake or roast until done. Remove
some of the grease from the roasting pan, and place in a skillet with additional
minced onions. Fry the onions until they are translucent. Lower the heat
to simmer and slowly blend in the ale, mustard, & honey until you have
a smooth, slightly thick sauce. Simmer gently for a few minutes, then serve
with the roasted duck. |