Duck, Devilled (Indian)

Ingredients

• Take a pound of onions
• a piece of green ginger
• and six chillies
• two teaspoonfuls of mustard
• pepper
• salt
• cayenne
• and chutney
• two tablespoonfuls of ketchup
• half a bottle of claret
• Cut up the duck

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 and put it into the sauce, simmer for a long time.

3. 3

   The duck must have been previously roasted.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 94. The excerpt below is the record exactly as published.

Duck, Devilled {Indian). — 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. Cut up the duck

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