Original Source: Thomas Dawson, The Good Huswifes Jewell

To bake a Mallard
Take three or foure Onyons, and stampe them in a morter, then strain them with a saucer full of vergice, then take your mallard and put him into the iuyce of the sayde Onyons, and season him with pepper, and salte, cloves and mace, then put your Mallard into the coffin with the said iuyce of the onyons, and a good quantity of Winter savorye, a little tyme, and perselye chopped small, and sweete Butter, so close it up and bake it.