[Sca-cooks] Which wine for mallard recipe

[Tre]

could the "licour" be wine?

--- On Tue, 3/6/12, Sharon Palmer <ranvaig at columbus.rr.com> wrote:

From: Sharon Palmer <ranvaig at columbus.rr.com>
Subject: Re: [Sca-cooks] Which wine for mallard recipe
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Date: Tuesday, March 6, 2012, 12:52 PM

> I'm looking at serving wild mallard at a feast at the end of this month. Here's a link to the recipe I'm currently planning on using:
> 
> http://www.godecookery.com/nboke/nboke80.html
> 
> The recipe calls for dry wine and for wine vinegar. I'm not sure whether I should use red or white wine, or whether it would really matter. Any suggestions?

Take Conyng, Hen, or Mallard, and roste him al-moste ynowe; or elles choppe hem, and fry hem in fressh grece; and fry oynons myced, and cast al togidre into a potte, and caste there-to Canell; then stepe faire brede with the same broth, and drawe hit thorgh a streynour with vinegre. And when hit hath wel boiled, caste the licour thereto, and pouder ginger, and vinegre, and ceson hit vppe, and then thou shall serue hit forth.

I don't see why the redaction has wine.  It's not mentioned in the original. (Neither are cloves and mace, except as "season it up"). Unless they were looking at other versions of the recipe too.

Ranvaig
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