Duck, to Stew

Ingredients

• Lard 2 young ducks
• put into a stewpan with a quart of water
• a pint of port wine
• a spoonful of walnut ketchup
• the same of browning
• 1 anchovy
• a clove of garlick
• and cayenne pepper

Method

1. 1

   Lard the ducks down each side of the breast, dust with flour, and brown before the fire.

2. 2

   Put into a stewpan with water, port wine, walnut ketchup, browning, anchovy, garlic, sweet herbs, and cayenne pepper.

3. 3

   Stew until tender, about half an hour; skim, strain, and pour over the duck.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 201. The excerpt below is the record exactly as published.

DUCK, to Stew. — Lard 2 young ducks down each side the breast dust with flour ; brown before the fire ; put into a stewpan with a quart of water, a pint of port wine, a spoonful of walnut ketchup, the same of browning, 1 an- chovy, a clove of garlick, sweet herbs, and cayenne pepper

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