Wild Ducks, Pniets of.— As the breast
only of the wild duck is usually eaten at table,
the fillets from each side of the breast and the
sUces from the sides are frequently cut off after
the birds are roasted, and served on toast with
orange gravy [see Orange Sauce, for Ducks and
Wild Fowls) poured over them. Wlien served
in this way the bird is underdressed.
Wild Ducks, PUlets of. with Olives
or Celery. — Roast three or four wild ducks,
and cut off the fillets according to the recipe
already given. Score the skin, dish the fillets
in a circle, and put into the centre either some
stewed celery {see Celery, Stewed) or some stoned
oKves. Send clear brown gravy to table in a
tureen, and serve. Time to roast the ducks, ten
to fifteen minutes. Probable cost, 4s. to 6s. per
pair. Sufiicient for a dish.
Wild Ducks, Fillets of, with
Poivrade Sauce. — Roast three or iovoc wild
ducks, and cut off the fillets according to the
recipe already given {see Wild Ducks, Fillets of) .
Score the skin, dish the fiUets in a circle, and
pour over them a little poivrade sauce✪ Wild Ducks, Fillets of, with Poivrade Sauce. Serve,
and send additional sauce to table in a tureen
(see Poivrade Sauce) . Time to roast the ducks,
ten to fifteen minutes. Probable cost, 4s. to 5s.
per pair. Sufficient for a dish.
Wild Ducks, Roasted (Polish fashion).
—Take two wild ducks, singe them, wash them
inwardly, truss, put them in a kitchen basin,
pour over a little cooked marinade, and let
them macerate for five or six hours. At the
end of that time lay them in a roasting-pan
with the marinade ; cover them with buttered
paper, and cook them, basting often. When
half done, add to their cooking-stock two gills
of good thick sour cream✪ Wild Ducks, Roasted (Polish fashion), and finish cooking
gently basting from time to time. Just be-
fore serving, draw, divest them of the string,
and dish them up. Mis a little gravy with
their cooking-stock, reduce the liquid, stu-ring
tiU it is thickened Kke a sauce, then pour it
over the birds.
WUd Fowl (Hunter's fashion).— Roast
the fowls before a clear fire, baste liberally,
and take them up whilst they are still decidedly
imderdi-essed. Send them to table very hot
with rich brown gTavy in a tureen. Put near
the carver a silver dish which can be placed
over a spirit lamp. Put into this dish a glass-
ful of cairee, two glassfuls of port, two glassfuls
of gravj', the strained juice of a lemon, and
a little salt and cayenne. Mix the sauce
thoroughly, cut the fillets from the breast of
the fowls, and the slices from the sides; put
these into the gravy. Heat the whole over the
spirit lamp, and serve very hot. Time, a
minute or two to heat the fillets in the sauce.
Our American cousins dissolve a little black-
currant jelly in the sauce thus prepared for
wild fowl. Probable cost of wild fowl, very
uncertain.
Page 2287 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wild Ducks, Fillets of.— As the breast only of the wild duck is usually eaten at table, the fillets from each side of the breast and the slices from the sides are frequently cut off after the birds are roasted, and served on toast with orange gravy [see Orange Sauce, for Ducks and Wild Fowls) poured over them. Wlien served in this way the bird is underdressed.
Wild Ducks, PUlets of. with Olives or Celery. — Roast three or four wild ducks, and cut off the fillets according to the recipe already given. Score the skin, dish the fillets in a circle, and put into the centre either some stewed celery {see Celery, Stewed) or some stoned olives. Send clear brown gravy to table in a tureen, and serve. Time to roast the ducks, ten to fifteen minutes. Probable cost, 4s. to 6s. per pair. Sufiicient for a dish.
Wild Ducks, Fillets of, with Poivrade Sauce. — Roast three or four wild ducks, and cut off the fillets according to the recipe already given {see Wild Ducks, Fillets of) . Score the skin, dish the fillets in a circle, and pour over them a little poivrade sauce. Serve, and send additional sauce to table in a tureen (see Poivrade Sauce) . Time to roast the ducks, ten to fifteen minutes. Probable cost, 4s. to 5s. per pair. Sufficient for a dish.
Wild Ducks, Roasted (Polish fashion). —Take two wild ducks, singe them, wash them inwardly, truss, put them in a kitchen basin, pour over a little cooked marinade, and let them macerate for five or six hours. At the end of that time lay them in a roasting-pan
with the marinade ; cover them with buttered paper, and cook them, basting often. When half done, add to their cooking-stock two gills of good thick sour cream, and finish cooking gently basting from time to time. Just before serving, draw, divest them of the string, and dish them up. Mix a little gravy with their cooking-stock, reduce the liquid, stirring tiU it is thickened Kke a sauce, then pour it over the birds.
WUd Fowl (Hunter's fashion).— Roast the fowls before a clear fire, baste liberally, and take them up whilst they are still decidedly underdressed. Send them to table very hot with rich brown gravy in a tureen. Put near the carver a silver dish which can be placed over a spirit lamp. Put into this dish a glassful of claret, two glassfuls of port, two glassfuls of gravj', the strained juice of a lemon, and a little salt and cayenne. Mix the sauce thoroughly, cut the fillets from the breast of the fowls, and the slices from the sides; put these into the gravy. Heat the whole over the spirit lamp, and serve very hot. Time, a minute or two to heat the fillets in the sauce. Our American cousins dissolve a little blackcurrant jelly in the sauce thus prepared for wild fowl. Probable cost of wild fowl, very uncertain.
Records on this page
Wild Ducks, Fillets of, with Poivrade SauceWild Ducks (American fashion)Wild Ducks, Roasted (Polish fashion)