Deviled Duck

Ingredients

• cold roast duck
• one tablespoonful of dry mustard
• one teaspoonful of salt
• a dash of Cayenne pepper
• two tablespoonfuls of lemon juice
• two tablespoonfuls of melted butter
• one and one-half pints of the cold duck
• one gill of Madeira
• a little pepper

Method

1. 1

   Remove the skin and bones of cold roast duck and cut the meat into moderate-sized pieces.

2. 2

   Boil the livers and mash to a paste, then put in a saucepan with dry mustard, salt, Cayenne pepper, and lemon juice.

3. 3

   Mix thoroughly, gradually adding melted butter and water.

4. 4

   Add the cold duck and Madeira, then heat until smoking hot.

5. 5

   Serve on a hot dish.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.

a little pepper and salt. Boil up, and add half pint of stock or water. Stir over the fire for half an hour, then mix in a teaspoonful of mustard and one of anchovy. Stir for two or three minutes, and then pour on your chops, cutlets, or steak. Chutney Sauce. — Four pounds of apples cut in quarters, and boil until tender in a quart of vinegar. Now boil in another quart of vinegar three pounds of brown sugar. Mix both together, and, when cold, add one pound of currants, one pound of raisins, half a pound of salt, quarter pound of ginger, three ounces of clear garlic, and one ounce of red pepper. The fruit must be minced fine. Sauce Financiere. — A pint of rich stock, an ounce of brown thickening, one glass of Madeira, 73 The Bachelor and the Chafing-dish. one glass of mushroom ketchup, a pinch of Cay- enne, and a piece of glaze. Boil the stock well up with the thickening, then other condiments. Sim- mer fifteen minutes, skim it, then add the glaze. Strain for use. Epicurean Sauce. — It takes time to make this, for after its preparation it must be kept corked in a warm place for a fortnight, and should be shaken every day. Then it must be strained and put in small bottles for use. It is a most delicious and valuable sauce, and is made as follows : Half a pint of mushroom ketchup, half a pint of walnut ketchup, two glasses of port wine, two of Indian soy, three ounces of shallots, half an ounce of Cayenne, half an ounce of cloves, pint and a half of vinegar, and a little pepper. Mix well. frying anything well in a chafing-dish, in various hot condiments to suit the taste. Our bachelor with a convenient larder should never be at a loss to get up a snack of something for a suddenly desired little luncheon at any hour of the day. Canned herrings, shrimps, sardines, boned chicken, turkey, tongue, salmon — even Bologna sausage — all can be easily deviled, and the appetite tempted. Stir in the chafing-dish enough olive-oil to flood it, a spoonful of mustard, half a spoonful of papri- ka, a little salt, and the same of black pepper- Fry until the meat is well browned. Rare roast beef cut in slices is excellent served this way, and further zest may be obtained by adding a few whole olives. The dish should be watched and covered between times. The English admiral Ross left to the cooking world a successful recipe for “ Indian Devil Mix- ture,” This is it ; 8o The Bachelor and the Chafing-dish. Four tablespoons of cold gravy, one of chutney paste, one of ketchup, one of vinegar, two tea- spoons of . made mustard, two of salt, and two of butter. Mix these ingredients first smoothly in a soup-plate. Deviled Duck. — A dish that is generally liked is deviled duck. To prepare it remove the skin and bones of cold roast duck and cut the meat into moderate-sized pieces. Boil the livers and mash to a paste, and put in a saucepan with one table- spoonful of dry mustard, one teaspoonful of salt, a dash of Cayenne pepper, and two tablespoonfuls of lemon juice. Mix thoroughly and gradually; add two tablespoonfuls of melted butter and the same amount of water. In this put one and one-half pints of the cold duck and one gill of Madeira

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