To boil a tame Duck
Take your Duck and truss it, and boil it with water and salt, or rather
Mutton broth, when it hath boiled a while, put in some whole Spice, and
when it is boiled enough, take some white wine and butter, and good
store of Onions boiled tender in several waters, with a little of the
Liquor wherein the Duck hath boiled, and a little Salt: put your Duck
into a Dish, and heat these things together and pour over it; and serve
it; garnish the Dish with boiled Onions and Barberries.
Boiled Duck Old Elizabethan Recipe
The above Old recipe is taken from for Boiled Duck is written in totally
different way to today's recipe books.
There were no lists of ingredients - these were included as part of
Food and ingredient measurements were extremely basic - quantities
were not often specified.
Temperature control was difficult and therefore not specified.
Cooking times were vague - and left to the cook to decide.
It was assumed that the reader would already have some knowledge of
Era - Free Educational Resource.
Author Referencing Information
The contents of
subject to Copyright Laws - the name
of the Website Author is Linda
Alchin. The referencing protocol is
suggested as follows:
e.g. Retrieved Aug 1 2016 from
The content of Elizabethan Era is
free but solely for educational
purposes. Reproduction is not to be
"used for any purpose other than
private study, scholarship, or
research.". We would respectfully
direct our visitors to our
Elizabethan Era Copyright page and
Elizabethan Era Privacy Statement
history site, both may be accessed
from the links provided at the
bottom of this page.