Duck, with Olives
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 1.5 hours. Sufficient for four or five persons.
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 476. The excerpt below is the record exactly as published.
Duck, with Olives.— This is a simjjle dish, but much liked in Provence. Cook a duck en braise {see Duck, Braised.) Prepare the gravy in the usual way, adding plenty of mush- rooms after the gravy has been strained. Soak some olives for three hours
Cook this with the app: pantry check, scaling, and the assistant.