Duck Stuffing

Ingredients

• three Bombay onions the size of Badminton balls
• eight tender looking sage leaves
• five ounces of bread-crumbs
• an ounce of butter or suet cut into dice
• three eggs
• a liberal allowance of spiced pepper and salt

Method

1. 1

   Boil the onions in two waters to extract the acrid flavor.

2. 2

   Scald the sage leaves in boiling water for five minutes.

3. 3

   Mince the onions and sage finely, then mix with bread-crumbs, spiced pepper, and salt.

4. 4

   Add diced butter or suet and bind with eggs.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 62. The excerpt below is the record exactly as published.

duck stuffing, and that the crude taste j^ou dislike so much arises from the sage being chopped raw, and the onion being a common one instead of the mild kind called " Bombay," or " Bellary." Duck stuffing should be made in this manner : — Take three Bombay onions the size of Badminton balls, wash, peel, and boil them in two waters to extract the acrid flavour. Whilst these are boiling, take eight tender look- ing sage leaves, and scald them in boiling water for five minutes, take them out, and when the onions are tender, turn them out, drain them dry, and proceed to mince them with the sage leaves, very fine. Add to this, five ounces of bread-crumbs, and dust over the mixture a liberal allow- ance of spiced pepper (which I give later on) and salt : when nicely worked together, add an ounce of butter or ROASTING AND BRAISING. Ill suet cut into dice and bind tlie ingredients with three eggs

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