gluten-freedairy-freenut-free
Pomeranian Sauce for Wild Ducks
From The thorough good cook, 1895
Serves 4
Best served fresh with the duck.
Presented as published in 1895. 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
- the peel of two Seville oranges
- a glass of old hock
- a cup of clear gravy
- a little cayenne pepper
- a little lemon juice
Method
Boil the peel of the oranges until soft, then drain and cut into thin strips.
Put in a saucepan with hock and clear gravy, squeeze in orange juice, add cayenne and lemon juice if needed.
Pour over ducks when served.
Nutrition per serving
75Calories
3 gProtein
14 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 16. The excerpt below is the record exactly as published.
omer- anian sauce for w^ild ducks, which is made thus : — Boil the peel of two Seville oranges until soft. Drain and cut this into thin strips, put them in a saucepan with a glass of old hock and a cup of clear grav}'', without any flavour of spice ; squeeze in the juice of the oranges ; add a little cayenne pepper, and, if not quite acid enough, a little lemon juice
Cook this with the app: pantry check, scaling, and the assistant.