nut-freeegg-freesoy-freefish-freeshellfish-free
Duck, Hashed
From Cassell's dictionary of cookery, 1892
Serves 4
Time: fifteen to twenty minutes to stew. Sufficient for four or five persons.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 473. The excerpt below is the record exactly as published.
Duck, Hashed. — Divide a roast duck into joints, take off the skin and lay the joints with some good gravy in a stewpan, add a little mixed spice, a glass of port, and a seasoning of salt and cayenne, skim from all fat, and when thoroughly "hot thicken with butter and flour, and strain and serve the duck on a dish, the gravy round it, and with a garnish of bread sip- pets ; or cut up the duck and boil the trimmings, adding sliced onion previously fried in butter to one pint of stock, half a tea-spoonful of chopped -lemon-peel, two of lemon-juice, and a half glass of port wine
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.