[Sca-cooks] pyckel for mallard

[Mark.S Harris]

Margali asked:
> help - my copy of take a thousand eggs is on loan and I need the recipe for
> pyckel for mallard ...
> pretty please?

Perhaps this is the one you are looking for? This is from my
pickled-meats-msg file:

> Consider the following recipe from Two Fifteenth Century Cookery Books:
>
> Conyng, Hen, or Mallard.  Take conyng, hen or mallard, and roast him almost
> enough; or else chop him, and fry him in fresh grease; and fry onions
> minced, and cast altogether into a pot, and cast thereto fresh broth and
> half wine; cast thereto cloves, maces, powder of pepper, canel; then stepe
> fair bread with the same broth and draw it through a strainer with vinegre.
> And when it hath well boiled, cast the liquor thereto, and powder ginger,
> and vinegre, and season it up, and then thou shall serve it forth.
> (spelling modernized)
>
> We have done this at Pennsic with pickled meat, rinsing and soaking the
> meat, leaving the vinegar out and reducing the spicing from what we would
> use with fresh meat.  It works fine.  But you do still have the
> vinegar-and-spices flavor; and the original poster was proposing to eat
> dishes made with pickled meat something like 6 nights out of 10.  I still
> think he would get tired of it.
>
> Elizabeth/Betty Cook

Stefan li Rous