Sauces for Duck and Mallard in the French fashion

Name: Sauces for Duck and Mallard in the French fashion
Cuisine: France
Ingredients: Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.; Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.; Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.; Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.; Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.; Oyster liquor, gravy of the fowl, whole onions boil’d in it, nutmeg, and anchove. If lean, farse and lard them.; Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.; Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.; Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.; Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.; Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves only.

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Vinegar and sugar boil’d to a syrrup, with two or three cloves, and cinamon, or cloves