Duck Stuffing
From Recipes for the million, 1891
Serves 6
Presented as published in 1891. 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 Recipes for the million (1891), page 61. The excerpt below is the record exactly as published.
DUCK STUFFING. — Chop very fine an apple, an onion, and an ounce of sage leaves ; add six ounces of bread-crumbs, an ounce of butter, an egg, and a little pepper and salt. DUCKS, WILD (ROAST). — Pluck the bird, removing all the plugs, draw, and pour warm water through the body so as to thoroughly clean it ; roast before a brisk fire for half an hour. The breast and the wings are the most palatable parts, which should be served with sliced lemon ; the other parts possess a strong flavour. DUMPLINGS (DOUGH). — Take dough prepared as for bread, cut it into small pieces, and drop it into boiling water ; boil for twenty minutes. Serve with butter and sugar or treacle. DUMPLINGS (DROP). — Beat up two or three eggs, add a gill of milk, mix with half a pound of flour and a little salt
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