Cold Duck a la Cumberland

Ingredients

• the ducks
• a glass of white wine
• the juice of four oranges
• a pinch of cayenne pepper
• colour slightly with carmine

Method

1. 1

   Spit the ducks and cook at a quick fire.

2. 2

   Remove legs and fillets, skin, and shape.

3. 3

   Make jelly from the pieces, season, and put on ice in a mould.

4. 4

   Cover the bottom of the mould with jelly and let it stiffen.

5. 5

   Layer fillets of duck and cover with jelly until full.

6. 6

   Dip the mould in hot water to serve.

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 56. The excerpt below is the record exactly as published.

COLD DUCK A LA CUMBERLAND rpiE up the ducks, spit them and cook at a quick fire. When cooked, take off the legs and fillets, and skin and make an equal shape. Make out of the pieces a jelly, seasoned with a glass of white wine, the juice of four oranges and a pinch of cayenne pepper. Colour slightly with carmine

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