Duck with Celery

Ingredients

• a spring duck
• one and a half tablespoonfuls of butter
• one and a half tablespoonfuls of flour
• one quart of good stock
• half a teaspoonful of salt
• a pinch of pepper
• a bouquet of two bunches of parsley
• half a bay-leaf
• a tiny sprig of thyme
• two large onions
• two cloves

Method

1. 1

   Dress the duck and brown in butter.

2. 2

   Remove duck, add flour to butter, stir, then add warmed stock.

3. 3

   Boil, return duck, add salt, pepper, and herbs.

4. 4

   Cook for 45 minutes, serve with boiled celery.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 316. The excerpt below is the record exactly as published.

Duck with Celery. — Draw and dress a spring duck. Put in a sauce- pan one and a half table-spoonfuls of butter, and when melted put the duck in, turning frequently till it is a rich golden brown. Fifteen minutes should suffice. Take out the duck, and add to the butter one and a half table-spoonfuls of flour. Stir five minutes, then add slowly, stirring constantly, one quart of good stock that has been warmed. Boil five minutes, put in the duck, with half a teaspoonful of salt, a pinch of pepper, a bouquet of two bunches of parsley, half a bay-leaf, a tiny sprig of thyme, two large onions, with two cloves

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