Mock Duck

Ingredients

• Select a fore quarter of mutton
• make stuffing of i c breadcrumbs
• /s t each salt
• pepper
• thyme
• with K c butter
• melted with ?1 c water

Method

1. 1

   Prepare the mutton by removing certain bones and shaping it to resemble a duck.

2. 2

   Make stuffing with breadcrumbs, salt, pepper, thyme, and melted butter mixed with water.

3. 3

   Fill the meat with stuffing, shape it, and secure with skewers.

4. 4

   Steam over water for 1 hour, then dredge with salt, pepper, and flour and bake until tender and brown.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 124. The excerpt below is the record exactly as published.

MOCK DUCK MASHED rOTATOES PEAS — ENGLISH FASHION ORANGE AND MALAGA GRAPE SALAD COFFEE CREAM Mock Duck Select a fore quarter of muLton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised from the back bone and ribs, cutting it far up on the shoulder to take in the whole of the shoulder blade, bone and gristle. Scrape the MABCn MENUS 225 flesh from the shoulder blade, and separate the blade at die ioinr Lay aside for further use. Remove the meat from the le? bone, turning it over as you would turn a go" wrong^ide ok over the hand Be carefu^^not to cut throu-h th? thin skin at the end of the leg bone. When w thii 3 inches of the lower joint, saw the bone off and Sm below the joint into the shape of a duck s bill. Bend Ihe joinrwithoit breaking the skin. Wipe the meat and '^Maket m^stlffing of i c breadcrumbs, /s t each salt^ pepper, thyme, and mSisten with K c butter melted with ?1 c wkter

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