Stuff, and fasten with one or two skewers in the back; tie the
wings tight to the body and the legs together; form in a nice
shape, on a buttered pan; rub over with melted butter, sprinkle
with pepper and salt. Put carrots, onions, and some water in
the pan and roast from one to one and a half hours (basting again
and again with the juice from the pan). When done, put on a
platter; glaze with a brown glaze; serve with a little gravy made
from the pan by skimming the fat off; put a little water to the
pan; color a little with kitchen bouquet and make a golden brown
gravy. Serve with glazed apples all around and strain the gravy
in between the apples. Garnish with parsley. This duck is
served as an entree. It can also be served as a joint with potatoes,
green vegetables, and giblet sauce made from the gizzard, heart,
and liver.
Duck with Ham a la Salmis (Salmis de Canard au Jambon)
When duck has been used for the dinner before this makes a
delicious dish. Secure some well-cured ham; cut it and duck in
pieces; put on stove with two cups mushroom juice, three cups
water, half cup claret, a little sherry, onions, pepper and salt; cook
until tender. Put one tablespoon butter in a saucepan; add two
tablespoons flour and three cups stock✪ Duck with Ham a la Salmis (Salmis de Canard au Jambon); cook; add a little more wine
and cook until glossy. Add duck and ham; skim well; let simmer
in the sauce for about fifteen minutes; color with kitchen bouquet a
golden brown shade. Serve on a hot platter, with little button
mushrooms and shallots all around the platter. Can also be served
inside a bread or noodle border as a joint or entree for luncheon or
dinner.
Broiled Duck with Butter ( Canard grille au Beurre )
Select a young baby duck; split it and clean; put in a pan, breast
down, with some butter; sprinkle with pepper and salt✪ Broiled Duck with Butter (Canard grille au Beurre); put in
oven and cook for about twenty minutes — covered; take out, put on
a broiler and broil. Place on a hot platter, pour melted butter
with chopped parsley over it. Gut the breast crosswise, to make
four pieces Garnish with parsley. Serve with potatoes and
green vegetables. Can also be served without the potatoes and
vegetables.
Fillet of Duck with Green Peas
Filet de Canard aux Petits Pois
Wash, pick, and clean the duck well. Put in a pot to cook with
water (sufficient to cover it), onions, carrots, pepper, salt, and some
bay leaves; cook from one to one and a half hours — till well done,
and leave in the juice until cold. When cold, joint the duck,
remove the bones, make in small cutlets. Put in a saucepan a
tablespoon butter and one heaping tablespoon flour; stir until
dissolved; add one and a half cups of the hot broth the duck cooked
in, four tablespoons sherry✪ Fillet of Duck with Green Peas (Filet de Canard aux Petits Pois), and pepper and salt to taste; color
with kitchen bouquet and beef extract if at hand. Put the cutlets
in this sauce; let simmer for about fifteen minutes; skim well.
When ready to serve, serve one resting on top of another in a
circular style around the platter. Put a paper frill in each cutlet
and in the centre serve fresh green peas. Pour some of the gravy
around and over the duck; garnish with parsley. Serve as a
luncheon or supper dish.
Fillet of Duck (Filet de Canard) a la Macedoine
Prepare the same way as Fillet of Duck with Green Peas but in
place of the peas in the centre serve nice macedoine vegetables
with butter and chopped parlsey. Garnish with parsley.
Page 319 · 3 recipe records on this page
Presented as published in 1918. 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
Stuff, and fasten with one or two skewers in the back; tie the wings tight to the body and the legs together; form in a nice shape, on a buttered pan; rub over with melted butter, sprinkle with pepper and salt. Put carrots, onions, and some water in the pan and roast from one to one and a half hours (basting again and again with the juice from the pan). When done, put on a platter; glaze with a brown glaze; serve with a little gravy made from the pan by skimming the fat off; put a little water to the pan; color a little with kitchen bouquet and make a golden brown gravy. Serve with glazed apples all around and strain the gravy in between the apples. Garnish with parsley. This duck is served as an entree. It can also be served as a joint with potatoes, green vegetables, and giblet sauce made from the gizzard, heart, and liver.
Duck with Ham a la Salmis (Salmis de Canard au Jambon)
When duck has been used for the dinner before this makes a delicious dish. Secure some well-cured ham; cut it and duck in pieces; put on stove with two cups mushroom juice, three cups water, half cup claret, a little sherry, onions, pepper and salt; cook until tender. Put one tablespoon butter in a saucepan; add two tablespoons flour and three cups stock; cook; add a little more wine and cook until glossy. Add duck and ham; skim well; let simmer in the sauce for about fifteen minutes; color with kitchen bouquet a golden brown shade. Serve on a hot platter, with little button mushrooms and shallots all around the platter. Can also be served inside a bread or noodle border as a joint or entree for luncheon or dinner.
Broiled Duck with Butter ( Canard grille au Beurre )
Select a young baby duck; split it and clean; put in a pan, breast down, with some butter; sprinkle with pepper and salt; put in
oven and cook for about twenty minutes — covered; take out, put on a broiler and broil. Place on a hot platter, pour melted butter with chopped parsley over it. Cut the breast crosswise, to make four pieces Garnish with parsley. Serve with potatoes and green vegetables. Can also be served without the potatoes and vegetables.
Fillet of Duck with Green Peas Filet de Canard aux Petits Pois
Wash, pick, and clean the duck well. Put in a pot to cook with water (sufficient to cover it), onions, carrots, pepper, salt, and some bay leaves; cook from one to one and a half hours — till well done, and leave in the juice until cold. When cold, joint the duck, remove the bones, make in small cutlets. Put in a saucepan a tablespoon butter and one heaping tablespoon flour; stir until dissolved; add one and a half cups of the hot broth the duck cooked in, four tablespoons sherry, and pepper and salt to taste; color with kitchen bouquet and beef extract if at hand. Put the cutlets in this sauce; let simmer for about fifteen minutes; skim well. When ready to serve, serve one resting on top of another in a circular style around the platter. Put a paper frill in each cutlet and in the centre serve fresh green peas. Pour some of the gravy around and over the duck; garnish with parsley. Serve as a luncheon or supper dish.
Fillet of Duck (Filet de Canard) a la Macedoine
Prepare the same way as Fillet of Duck with Green Peas but in place of the peas in the centre serve nice macedoine vegetables with butter and chopped parlsey. Garnish with parsley.
Records on this page
Duck with Ham a la Salmis (Salmis de Canard au Jambon)Broiled Duck with Butter (Canard grille au Beurre)Fillet of Duck with Green Peas (Filet de Canard aux Petits Pois)