Recipes > Meat > To Boil a Teal or Wigeon

To Boil a Teal or Wigeon


Parboil either of these Fowls and throw them into a pail of fair Water, for that taketh away the Rankness, then rost them half, and take them from the fire, and put sweet herbs in the bellies of them, and stick the Brests with Cloaves, then put them in a Pipkin with two or three ladles full of Mutton broth, very strong of the Meat, a blade of whole Mace, two or three little Onions minced small; thicken it with a Toast of Houshold bread, and put in a little Butter, then put in a little Verjuice, so take it up and serve it.


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The Queen-like Closet or Rich Cabinet (1672).

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