Gravy for Ducks

Ingredients

• salt to taste
• pepper to taste
• a teaspoonful of browned flour
• a glass of wine
• a large spoonful of currant jelly

Method

1. 1

   Boil the giblets, chop finely, and mix with some duck gravy.

2. 2

   Season with salt and pepper, thicken with browned flour, and serve with a mixture of wine and currant jelly.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 37. The excerpt below is the record exactly as published.

a teaspoonful of browned flour. Take a glass of wine and a large spoonful of currant jelly; heat them and serve with the ducks, mixed with the giblets, or serve it in a dish alone, as you like. CANVAS-BACK DUCKS EOASTED. Select two fine fat canvas-back ducks, singe aild clean well ; throw a pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting pan. Sprinkle a little salt over, put them in a brisk oven, and let.cook for twenty minutes; ar- range on a very hot dish, untruss, throw two table- spoonfuls of white broth into each duck, and serve with slices of fried hominy and currant jelly. CANVAS-BACK DUCK BROILED. Select two fine fat canvas-back ducks; split them down the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and allow them to broil seven to eight minutes on each side. Put them on a hot dish, spread over some maitre d'hotel butter, garnish nicely and serve. ROAST DUCKS. Pick, singe, and remove the crop, entrails, oil bag, legs, and pinions. Wipe, truss, dredge with salt, pepper, butter, and flour. Bake in a hot oven twenty The Complete Cook Book. 8i minutes if liked rare, or thirty minutes if preferred well done. Serve with olive sauce and green peas. Geese and ducks have a strong flavor, and are improved by stuffing the craw and body with apples cored and quar- tered. The apples absorb the strong flavor, therefore should not be eaten. Celery and onions are also placed inside the duck to improve its flavor. BRAISED DUCKS. Ducks that are tough and unfit to roast are improved by being braised with onions, carrots and turnips. Or they may be stewed, and served with canned peas. ROAST DUCKS. Pick, singe, draw and take out the entrails, oil bag, crop and pinions; if old or strong parboil them in onions and water before stuffing them ; throw away the water in which they are parboiled. Now, salt, pepper, butter and flour your ducks and stuff them with a dress- ing made as follows : One-half cup of Irish potatoes mashed with butter, one-half cup of bread crumbs, a very little sage, one small onion chopped fine, cayenne, a teaspoonful of celery seeds, one tablespoonful of chopped parsley and one egg ; put the ducks in a bak- ing pan, pour in one-half cup of hot water and one-half cup of butter, and let them roast, basting often. Usually a half hour will be about the right length of time to cook them ; dust with flour and let them brown. GRAVY FOR DUCKS. Boil the giblets, chop them up, add some of the gravy from the ducks, salt and pepper to taste

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