Duck, Stewed, with Cabbage
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four or more persons. Time: 20 minutes to roast; 20 minutes to stew.
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 474. The excerpt below is the record exactly as published.
Duck, Stewed, with Cabbage.— Roast a nice fat duck before a clear fire for about twenty minutes ; let it be well seasoned witli DUG ( 189) DUK pepper and salt before it is put on the spit. Put it into a stewjian with the gravy procured from the roasting, and enough of beef gravy to cover it; add a seasoning of sage-leaves, lemon thyme, pepper, and salt, with some sliced onion pre- viously fried in butter
Cook this with the app: pantry check, scaling, and the assistant.