Canvasback Duck
From The art of cooking, 1880
Ensure the blood follows the knife when carved.
Presented as published in 1880. 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 art of cooking (1880) by Matilda Lees Dods, page 34. The excerpt below is the record exactly as published.
Canvas8*back Duck. — One pair of canvass-back duck, one-quarter of a pound of butter, one teaspoonful of salt^ one-half teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.