Hoast Duck

Ingredients

• Three pints bread crumbs
• six ounces butter
• part butter and salt pork
• two chopped onions
• one teaspoonful of sage
• one teaspoonful of black pepper
• one teaspoonful of salt

Method

1. 1

   Pick, draw, clean thoroughly, and wipe dry the duck.

2. 2

   Cut the neck close to the back, beat the breast-bone flat, tie the wings and legs securely, and stuff with the mixture.

3. 3

   Sew up the openings firmly.

4. 4

   Place in a baking pan with a little water, baste frequently, and turn often.

5. 5

   When nearly done, baste with butter and a little flour.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 56. The excerpt below is the record exactly as published.

HOAST DUCK. (Tame.) Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat the breast-bone flat with a rolling pin, tie the wings and legs securely, and stuff with the following: — Three pints bread crumbs, six ounces butter, or part butter and salt pork, two chopped onions

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