Fillet of Widgeon
From Banquets of the nations, 1911
Serves 2
Wild duck and teal may be cooked the same way.
Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 154. The excerpt below is the record exactly as published.
Fillet of Widgeon. Draw and truss a brace of widgeon; put a skewer through them, and roast before a good fire for a quarter of an hour, basting with a brush dipped in a little oil. When they are done, salt them a little, slip the fillets off, and put them into a flat stewpan with a little glaze at the bottom. Place them over a brisk fire for a minute so that the moisture of the fillets will eva- porate ; then arrange them on a dish in a circle, pour orange sauce over them, and serve. Wild duck and teal may be cooked the same way. Orange Sauce. Peel half an orange
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Cook this with the app: pantry check, scaling, and the assistant.