Dumpode Duck (Eastern Way)

Ingredients

• Take a good fat duck
• 1 teaspoonful of mustard
• 1 teaspoonful of sweet oil
• 1 teaspoonful of mixed sauce
• 2^1bs. of good beef
• £lb. of beef suet
• a dessert-spoonful of chopped herbs
• a tablespoonful of grated breadcrumbs
• i teaspoonful of ground mixed spice
• i teaspoonful of pepper
• i teaspoonful of salt
• if liked, i teaspoonful of essence of anchovy
• Melt 3 ozs. of dripping

Method

1. 1

   Stuff the duck with the mixture of minced beef, herbs, breadcrumbs, spices, and seasonings.

2. 2

   Cook in melted dripping and giblet gravy until tender.

3. 3

   Glaze the duck before serving.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 35. The excerpt below is the record exactly as published.

e teaspoonful of salt, a quarter of a teaspoonful of ground turmeric, with 20 small onions cut up lengthways into fine slices; then throw in the chicken or other meat, and salt, and continue to fry until the meat is quite tender. Place on a hot dish; pile up the meat in the centre, sprinkling the hot dry onions over the top. Mrs. Macnamara. Dumpode Duek (Eastern Way). Take a good fat duck, pour into it a mixture made of 1 teaspoonful each, of mustard, sweet oil and mixed sauce. Make a gravy of the bones and giblet, seasoned with pepper, salt, soup herbs, and 83 IN AID OF THE FUND FOR THE REMOVAL OF a few bay leaves. Mince together with the liver of the duck 2^1bs. of good beef, £lb. of beef suet, a dessert-spoonful of chopped herbs, a tablespoonful of grated breadcrumbs, \ teaspoonful of ground mixed spice, i teaspoonful each of pepper and salt, and if liked, i teaspoonful of essence of anchovy. Mix these well together and stuff the duck. Melt 3 ozs. of dripping

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