Bortep Duck

Ingredients

• Bortep Duck
• rub well inside with salt
• rub well inside with pepper
• one or two sage leaves
• a little finely-chopped onion
• one-half pound butter
• one pound flour

Method

1. 1

   Dress and rub the duck inside with salt and pepper, truss and tie in shape.

2. 2

   In the body, put sage leaves, onion, and jellied stock.

3. 3

   Rub over with salt and pepper.

4. 4

   Make a paste of butter and flour, enclose the duck, tie a cloth around it, and boil for two hours or until tender.

5. 5

   Serve with brown gravy made from butter and minced onion.

As published

This recipe was extracted from Buckeye cookery (1892), page 94. The excerpt below is the record exactly as published.

Bortep Duck. - Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, 1 in which put one or two sage _ leaves, a little finely-chopped onion, and a little jellied stock or gravy; rub over with salt and pepper; make a paste in the propor- tion of one-half pound butter to one pound flour, in which inclose the duck, tie a cloth around all, and boil two hours

Cook this with the app: pantry check, scaling, and the assistant.