Recipe Manuscript

To Pot Duck Or Veale

Name: To Pot Duck Or Veale
Prep time: PTPT30M
Cook time: PTPT2H
Yield: 8
Cuisine: European
Ingredients: 1.5 kg duck (or substitute veal; bones and skin removed); 100 g unsalted butter (plus 300 g more for sealing); 20 g sea salt; 10 g freshly ground black pepper; 5 g ground mixed spices (such as mace, nutmeg, clove); 5 g finely chopped mixed fresh herbs (parsley, thyme, marjoram, etc.); 30 g dark rye breadcrumbs (or whole wheat as substitute)

1673

From the treasured pages of Receipt book of Penelope Jephson

Written by Penelope Patrick

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1673

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Pot Duck Or Veale

"102 Bone & skin them & haveing beaten them very well with butterr, then season them with a good deal of salt & found pepper & spice & a little herbs but not to be tasted any one of them. Rub it with brown bread in a pott & when it is hot take it out, & if there be any gravy pour it out & scrape all the moisture from the bottom of the meate. Put it into the pot again & into the oven or into a skillet hot: then cover it quite over with butterr, & it will keep good an whole year."

Note on the Original Text

Seventeenth-century recipes, such as this one, were typically written without explicit measurements or cooking times—reflecting both the cook’s expected experience and the variable nature of hearth cooking. Ingredients are described in general terms ('a good deal', 'a little herbs') and steps are sequential but not always detailed, trusting the reader to use judgment and familiarity. Spelling follows period conventions—e.g., 'meate' for meat, 'pott' for pot—and phrasing can be elliptical or repetitive, focusing on method over exposition. That said, the structure is practical: bone, season, apply heat, seal, and store—a timeless sequence for those practiced in the kitchen.

Modern Kitchen Interpretation

Recipe's Origin

Receipt book of Penelope Jephson - Click to view recipe in book

Title

Receipt book of Penelope Jephson (1673)

You can also click the book image above to peruse the original tome

Writer

Penelope Patrick

Era

1673

Publisher

Unknown

Background

Step back into the sumptuous kitchens of the late 17th century with Penelope Patrick’s culinary collection—a feast of historic recipes, secret tips, and the irresistible flavors of Restoration England all bound together in a handwritten treasure.

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe was recorded by Penelope Patrick between 1671 and 1675 in England—a time of bustling domestic kitchens and few methods of long-term food preservation. Recipes such as 'to pot Duck or Veale' were crucial for households aiming to store meat safely before the age of modern refrigeration. 'Potting' meant preserving the cooked meat by sealing it under a thick layer of butter, which blocked out air and bacteria, helping the contents last for months, often through a whole year. During the late 17th century, such a recipe would reflect both necessity and ingenuity. Ducks or veals used could be farmed or hunted locally, and spices showcased the increasing availability and desirability of global flavors in English cooking.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The original kitchen would have featured a large hearth or wood-fired oven, heavy iron pots or earthenware 'pottes', and a sturdy meat mallet or rolling pin for tenderizing. Knives for boning, wooden spoons, and cloths for removing moisture were commonly used. Preservation required a well-sealed, heavy-lidded pot and generous quantities of butter to coat and isolate the meat. Skillets and a shovel for placing dishes in and out of the oven, as well as stone or cool cellar storage areas, completed the essential toolkit for making potted meats.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3 1/3 lb duck (or substitute veal; bones and skin removed)
7 tbsp unsalted butter (plus 1 1/3 cups more for sealing)
1 tbsp sea salt
2 tsp freshly ground black pepper
2 tsp ground mixed spices (such as mace, nutmeg, clove)
2 tsp finely chopped mixed fresh herbs (parsley, thyme, marjoram, etc.)
1/4 cup dark rye breadcrumbs (or whole wheat as substitute)

Instructions

Begin by removing the bones and skin from about 3 1/3 lb of duck or veal.
Using a meat mallet, beat the meat until slightly tender, then rub it generously with 7 tbsp (1/2 cup minus 1 tbsp) of softened butter.
Season all sides thoroughly with 1 tbsp sea salt, 2 tsp freshly ground black pepper, 2 tsp mixed ground spices (such as mace, nutmeg, and clove), and about 2 tsp finely chopped mixed herbs—parsley, thyme, or marjoram, but in very small quantities so no single herb stands out.
Coat the meat lightly with 1/4 cup dark rye or whole wheat breadcrumbs.
Place the seasoned meat in a Dutch oven (or heavy ovenproof pot).
Preheat the pot in the oven at 350°F for 15 minutes.
Remove the meat, and if any juices have accumulated, pour them off, scraping off as much moisture as possible from the meat.
Return meat to the pot, cover with enough melted butter (approx.
1 1/3 cups) to seal it completely.
Cover with a tight-fitting lid or foil, bake at 250°F for 2 hours.
Let cool completely without removing the butter seal.
Store in a cool place; this method was designed to preserve the meat for months, but modern refrigeration is still recommended.

Estimated Calories

550 per serving

Cooking Estimates

Preparing the duck or veal, butter, and spices takes about 30 minutes. The cooking takes 2 hours at a low temperature to keep the meat tender and preserved. This recipe makes about 8 servings, and each serving has roughly 550 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.