Mock Duck

Name: Mock Duck
Yield: 4 servings
Ingredients: 1% pounds of steak cut from the round; 1 cupful of bread crumbs; 1 teaspoon salt; + teaspoon white pepper; 1 teaspoon onion juice; 2 tablespoons chopped parsley; enough hot stock or boiling water to moisten the crumbs

From Royal Victoria cook book, 1900

Serves 4

Serve with a thickened sauce made from the cooking stock.

Presented as published in 1900. 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 Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 12. The excerpt below is the record exactly as published.

MOCK DUCK.—1% pounds of steak cut from the round, rather thin. Make a dressing of 1 cupful of bread crumbs, 1 teaspoon salt, + teaspoon white pepper, 1 teaspoon onion juice, 2 tablespoons chopped parsley, enough hot stock or boiling water to moisten the crumbs

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