Ducklings, Roasted
From Cassell's dictionary of cookery, 1892
Serves 4
Serve with stock if required.
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.
Ducklings, Roasted.— Make a stuffing thus : — Boil four middle-sized onions ten or twelve minutes, and chop them very fine; add a table-spoonful of bread-crumbs, equal quantities of powdered sage, pepper, and flour of mustard — half a salt-spoonful of each — a tea- spoonful of brandy, and an ounce or more of dis- solved butter, with salt to taste
Cook this with the app: pantry check, scaling, and the assistant.