Onion-Relish-art - 3/23/18
"Pikkyll Pour le Mallard (Spiced Onion Relish)" by Mistress Leoba of Lecelade.
NOTE: See also the files: onions-msg, duck-goose-msg, cooking-oils-msg, Cooking-Fats-art, Mustard-Making-art, sauces-msg, mustard-msg, Medvl-Sauces-art.
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NOTICE -
This article was added to this set of files, called Stefan's Florilegium, with the permission of the author.
These files are available on the Internet at: http://www.florilegium.org
Copyright to the contents of this file remains with the author or translator.
While the author will likely give permission for this work to be reprinted in SCA type publications, please check with the author first or check for any permissions granted at the end of this file.
Thank you,
Mark S. Harris...AKA:..Stefan li Rous
stefan at florilegium.org
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You can find more from this author in her blog at:
https://leobalecelad.wordpress.com
Pikkyll Pour le Mallard (Spiced Onion Relish)
by Mistress Leoba of Lecelade
Pikkyll pour le Mallard. Take oynons, and hewe hem small, and fry hem in fress grece, and caste hem into a potte, And fress brot of beef, Wyne, & powder of peper, canel, and dropping of the mallard And lete hem boile togidur awhile; And take hit fro the fyre, and caste thereto mustard a litul, And pouder of ginger, And lete hit boile no more, and salt hit, And serue it forthe with the Mallard.
MS. Harleian 4016, f7.
Pickle for the Mallard. Take onions, and cut them small, and fry them in fresh grease, and cast them into a pot, And fresh broth of beef, wine, & powder of pepper, cinnamon, and the dripping from the mallard. And let them boil together a while; And take it from the fire, and cast thereto mustard a little, And powder of ginger, And let it boil no more, and salt it, And serve it forth with the Mallard.
Ingredients
3 medium onions
3 tbs duck fat
1 tsp dry mustard
250mL beef stock
1/2 tsp pepper
1/2 tsp ginger
125mL red wine
1/2 tsp cinnamon
salt
Method
1. Finely dice the onions, and in a steep sided pan, fry in oil or duck fat until they are translucent.
2. Add the beef stock, wine, pepper, cinnamon and duck fat.
3. Boil the onion mix until most of the liquid has evaporated, stirring occasionally.
4. Remove from the heat, and add the mustard powder, ginger and salt, and stir to mix through.
5. Serve by itself as an onion relish, or with your favourite duck recipe.
Notes
This recipe can easily be made vegetarian/vegan friendly by omitting the duck fat and replacing the beef stock with vegetable stock.
It’s often difficult to determine whether a recipe specifying mustard means ground mustard seed or mustard condiment. This recipe works well with either.
Further Reading
Austin, Thomas (ed.). Two Fifteenth Century Cookbooks
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Copyright 2017 by Christine Lawrie. <clawrie1 at bigpond.net.au>. Permission is granted for republication in SCA-related publications, provided the author is credited. Addresses change, but a reasonable attempt should be made to ensure that the author is notified of the publication and if possible receives a copy.
If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.
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