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FIrst trusse them and perboyle them, and put them into the coffin, then take pep∣per and Salt, and season them and foure or fiue onions péeled and sliced, and put them altogither with a good peece of swéet butter vnto the Mallards, and so let thē bake two houres, and when they be baked, put in half a goblet of Vergious for euery Mallard, and so serue them.