English Stuffed Duck

Ingredients

• Clean and season the duck
• Mix with I cup of bread-crumbs
• and a beaten egg
• Add i onion
• some celery
• and parsley
• ^ glass of sherry
• and a lump of butter

Method

1. 1

   Stuff duck with giblets, onion, celery, parsley, and bread-crumb mixture.

2. 2

   Place in dripping pan with water, sherry, and butter.

3. 3

   Sprinkle with flour and bake until done.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 34. The excerpt below is the record exactly as published.

and parsley. Add a few slices of lemon; let Ikcembo' cook fifteen minutes to the pound ; then mix I tablespoonful of flour with a ubicspoonfuls of butter; add to the fish. Let cook five minutes more and serve hot or cold. i& — French Stuffed Partridge. Clean, singe and draw young partridges. Season and stuff each bird irith chopped oys- ters well seasoned, and sprinkle with parsley. Put a small piece of butter in each bird; place the birds in a baking-pan; cover with thin slices of bacon ; add a little hot water and bake in a hot oven until done. Serve with toast, ij, — Russian Pickled Herring. Soak I dozen herring over night in water; then mash the milch and roes and mix with 4 tablespoonfuls of brown sugar. Put the her- ring in a large dish with 3 large onions sliced ; make alternate layere of herring, onions and sliced lemon, 8 bay-leaves, a few cloves, whole peppers and some mustard seed. Four over all some vinegar. Ready to serve in five hours. WUl keep for one week. Serve with boiled potatoes. Decanber 18.— Hungarian Duck. Season and roast the duck ; then cut into pieces for serving. Chop the giblets; add to the gravy in which the duck was roasted, with I glass of red wine, ^ teaspoonful of paprica, a pinch of doves and the juice of a lemon. Let boil ; add the sliced duck and let simmer until tender. Serve hot; garnish with fried croutons. ig. — Venison a la Parisienne. Cut venison into pieces. Heat 3 table- spoonfuls of butter; add i onion, i bay-leaf, 2 sprigs of parsley, and 2 of thyme, all chopped fine. Add the venison, salt and pepper. Let all fry a few minutes; then add i cup of consomm^ and let simmer until tender. Add ■^ glass of sherry and yi can of chopped mushrooms. Let all get very hot and serve with toasted croutons. ao.— Jewish Boiled Fish. Clean and season a large fish with salt and pepper and let cook with i cup of vinegar, i large onion, 2 sprigs of parsley and 2 of thyme, I tablespoonful of butler, yi cup of rai- sins, a few cloves, i lemon sliced and i tea- December spoonful of prepared mustard. Let cook until done. Remove the fish ; add 3 large pickles chopped and ^ cup of sugar, and thicken with the yolks of a eggs well beaten. Serve hot or cold, garnished with parsley. 31.— English Stufied Duck. Clean and season the duck ; then chop the giblets. Add i onion, some celery and pars- ley. Mix with I cup of bread-crumbs and a beaten egg. Season this highly and fill the duck. Put in the dripping-pan with some hot water, ^ glass of sherry and a lump of butter

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