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.