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Baked Wild Duck
From The new practical housekeeping, 1890
Serves 2
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 270. The excerpt below is the record exactly as published.
a pair of ducks, singe, wipe them with a wet towel, split down the back, and remove the entrails without breaking ; put the birds between the bars of a but- tered gridiron, place the inside to the fire, and broil them until brown ; then brown the outside, season with salt and cayenne, put a very little butter over the birds, and serve with orange salad or jelly. For Baked Wild Duck prepare in same manner and bake in hot oven till tender, placed in a aripping pan with a little butter. When half done season with salt
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Cook this with the app: pantry check, scaling, and the assistant.