Duckling Pot Roast

Ingredients

• two ducklings
• a thin strip of bacon
• a tablespoonful of mixed whole spice
• a gill of dark wine
• a dash of brown flour
• a teaspoonful of lemon-juice

Method

1. 1

   Put bacon and mixed spice in a shallow crock.

2. 2

   Clean and truss ducklings, add water or soup-stock to half cover them, add celery and parsley, place bacon over each bird, cover, and cook slowly for two hours.

3. 3

   Remove ducklings, strain sauce, reduce by boiling, add wine, thicken with flour, simmer, and serve with duck.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 27. The excerpt below is the record exactly as published.

Duckling Pot Roast. This is a very good way to cook this very accept- able bird. Put into a shallow crock a thin strip of bacon and a tablespoonful of mixed whole spice. Clean and truss two ducklings, put them in the crock, add hot water or soup-stock enough to come up half way on the birds. Then add a sprig of celery and two of parsley ; place a narrow strip of bacon over each bird ; cover close, and set the crock in a mod- erate oven, where the birds will cook slowly two hours. Remove the ducklings, strain the sauce, and reduce it one-third by boiling ; add a gill of dark v/ine ; thicken with a dash of brown flour ; simmer fifteen minutes ; add a teaspoonful of lemon-juice

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