Sauces for Duck and Mallard in the French fashion

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Preparation info

    • Difficulty

      Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

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Method

  1. Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.
  2. Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.