Duck Li-pore

Ingredients

• Bone ducks, preferably teal, widgeon, or mallard
• 6 units of good gravy
• o oi sour cream
• G of claret
• J of sugar
• 1 of onion juice
• 1 of lime juice
• three green chillies
• season more than stuff them inside

Method

1. 1

   Bone the ducks and season them.

2. 2

   Stuff inside with chopped hard-boiled eggs, chopped olives, a little grated ham or salt beef, pounded bacon, sage, mixed herbs, and spice.

3. 3

   Roll and secure firmly.

4. 4

   Put in a saucepan with gravy, sour cream, claret, sugar, onion juice, lime juice, and green chillies.

5. 5

   Cover and stew gently, basting occasionally.

6. 6

   Serve with a suitable sauce.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 202. The excerpt below is the record exactly as published.

Bone ducks, preferably teal, widgeon, or mallard, season more than stuff them inside with chopped hard- boiled eggs, chopped olives, a little grated ham, or salt beef, or pounded bacon, sage, mixed herbs, and spice. Roll and secuie firmly. Put neatly in a saucepan with 6 units of good gravy, o oi sour cream, G of claret, J of sugar and onion juice, 1 of lime juice, and three green chillies

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