Devilled Duck or Teal

Ingredients

• Get a good plateful of onions
• a piece of green ginger
• six or eight chillies
• two teaspoonsful of mustard
• pepper
• salt
• cayenne
• and chutney
• two tablespoonsful of catsup
• half a bottle of claret
• a teaspoonful of mustard
• some chilli vinegar
• a teaspoonful of mushroom catsup
• one of Harvey sauce

Method

1. 1

   Reduce onions, ginger, and chillies to a pulp.

2. 2

   Add mustard, pepper, salt, cayenne, chutney, catsup, and claret.

3. 3

   Cut up the duck or teal and simmer in the sauce.

4. 4

   Duck must be previously roasted.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 92. The excerpt below is the record exactly as published.

Devilled Duck or Teal. (Indian Recipe.) Get a good plateful of onions, a piece of green ginger, and six or eight chillies. Reduce them to a pulp as for curry, then add two teaspoonsful of mustard, pepper, salt, cayenne, and chutney, two tablespoonsful of catsup, and half a bottle of claret. Cut up the duck or teal, and put it into the sauce, which must simmer for a long time. The duck must be previously roasted, or it will want double the quantity of sauce. J LARKS. 221 Devilled Legs of Poultry. ( Indian Recipe.) Score the legs of a roasted turkey, goose, or fowl ; sprinkle them well with cayenne, black pepper, and salt ; broil them well, and pour over the following sauce :— Take three spoonsful of gravy, one of butter rubbed in a little flour, one of lemon-juice, a glass of port wine, a teaspoonful of mustard, some chilli vinegar, a teaspoonful of mushroom catsup, and one of Harvey sauce

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