Mock Duck
From Temperance cook book, 1887
Serves 2
Thicken the gravy with flour and pour over the meat.
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 18. The excerpt below is the record exactly as published.
MOCK DUCK — Very fine. Take flank or round steak. Pound and sprinkle it with pep- per and salt. Make a tilling of sweet-breads. To prepare the sweet-breads, soak them over night in salt and water. In the morning put them in fresh water and par-boil them ; chop them fine and make a dressing of one pint of bread-crumbs, two soda crackers rolled fine, two eggs well beaten. Season with cayenne, black pepper, and salt, a piece of butter the size of an egg. Put in the sweet-breads and moisten with one cup of cream or milk ; stir all the ingredients well together, spread them on the meat, roll it up, and sew it tight. Put it into a pot and pour on a quart of boiling water, add a tablespoonful of butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.