Mock Duck

Ingredients

• Trim a piece of thin flank
• butter
• salt
• pepper
• onion chopped fine
• dressing, as for turkey, of bread-crumbs

Method

1. 1

   Trim a piece of thin flank.

2. 2

   Prepare a dressing of bread-crumbs, butter, salt, pepper, and onion chopped fine.

3. 3

   Spread this over meat, and roll like jelly-cake.

4. 4

   Tie it in the form of a duck, place it in a saucepan with boiling water about two inches deep; add a little water, if necessary, as water boils away.

5. 5

   When tender and brown, take it out upon a platter and turn gravy over it, or serve separately.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 17. The excerpt below is the record exactly as published.

MOCK DUCK. Trim a piece of thin flank. Prepare a dressing, as for turkey, of bread-crumbs, butter, salt, pepper, and onion chopped fine

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