Canvas-back Ducks, Broiled
From The table, 1889
Serves 2
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 224. The excerpt below is the record exactly as published.
Canvas-back Ducks, Broiled.— Take two fine, fat canvas-back ducks ; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil
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