Duck Ragout

Ingredients

• the duck
• half a pint of clear stock
• salt
• a little Cayenne pepper
• half a can of mushrooms
• one dozen pitted olives
• half a pint of Spanish sauce
• half a tumbler of sherry or Madeira
• the juice of a lemon

Method

1. 1

   Cut duck into serving pieces, place in saucepan with stock, season, and heat slowly.

2. 2

   Add mushrooms and olives, cook for 5 minutes, then add Spanish sauce, sherry, and lemon juice.

3. 3

   Serve hot.

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 30. The excerpt below is the record exactly as published.

Duck Ragout. — To make a ragout of duck, cut the duck into pieces large enough to serve, and place in a saucepan with half a pint of clear stock, season with salt and a little Cayenne pepper, and let it heat slowly until it comes to boiling point. Add half a can of mushrooms and one dozen pitted olives, and cook five minutes. Then add half a pint of Spanish sauce, and cook until it again boils; then add half a tumbler of sherry or Madeira and the juice of a lemon

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