Devilled Duck or Teal

Ingredients

• a pound of onions
• a piece of green ginger
• six chillies
• two teaspoonfuls of mustard
• half a bottle of claret
• two tablespoonfuls of ketchup

Method

1. 1

   Reduce onions, ginger, and chillies to a pulp, then add mustard, pepper, salt, cayenne, chutney, ketchup, and claret.

2. 2

   Cut up the duck or teal, put it into the sauce, and let it simmer for a long time after the duck has been previously roasted.

As published

This recipe was extracted from Dressed game and poultry à la mode (1888) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Devilled Duck or Teal. Indian Recipe. Take a pound of onions, a piece of green ginger, and six chillies. Reduce them to a pulp, then add two teaspoonfuls of mustard, pepper, salt, cayenne, and chutney, two tablespoonfuls of ketchup, and half a bottle of claret

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