Duck (a la mode)

Ingredients

• a couple of ducks
• a sprinkling of flour
• pepper
• salt
• a large lump of butter
• half a pint of gravy
• the same of port
• a bunch of sweet herbs
• two or three shallots
• an anchovy
• a little cayenne

Method

1. 1

   Divide ducks into quarters, season with flour, pepper, and salt.

2. 2

   Fry until light brown.

3. 3

   Add gravy, port, herbs, shallots, anchovy, and cayenne.

4. 4

   Stew for 20 minutes, serve with sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 471. The excerpt below is the record exactly as published.

Duck (a la mode) . — Take a couple of duoks, divide them into quarters, and lay them in a stewpan with a sprinkling of flour, pepper, and salt. Put a large lump of butter divided into pieces at the bottom of the stewpan, and fry the ducks until they are a nice light brown colour. Remove the frjang fat, and pour in half a pint of gra^vy, and the same of port ; sprinkle more flour and add a bunch of sweet herbs, two or three shallots minced fine, an anchovj-, and a Kttle cayenne. When the ducks have been stewing in the gravy for about twenty minutes, if the stewpan has been tightly closed, they will be found done enough. Put the ducks on a dish, take out the herbs, cloai- off any fat, and serve with the sauce thrown over them. Probable cost, 7s. 6d. per couple. S-ufficient, a couple of ducks

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