Ragout of Cold Duck or Turkey

Ingredients

• Cut up the remains of cold duck, etc.
• 1 ounce of butter
• half a pint of water
• half a pint of good stock
• two onions
• some white pepper
• a little grated nutmeg
• a little parsley

Method

1. 1

   Cut up the chicken nicely jointed, let it simmer for an hour.

2. 2

   Then have ready four pancakes lightly baked and rolled up and cut in halves, and gently laid in the sauce, not to break them, for a few minutes.

3. 3

   Serve nicely in an entrée dish, and garnish with the pancakes cut in rings.

4. 4

   Should the gravy in which the chicken has stewed require thickening, whisk up an egg with a squeeze of lemon, stir it into the stock quickly after the chicken has been dished, and pour over the whole.

As published

This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 67. The excerpt below is the record exactly as published.

e ounce of butter, half a pint of water, half a pint of good stock, two onions, some white pepper, a little grated nutmeg, a little parsley. Cut up the chicken nicely jointed, let it simmer for an hour. Then have ready four pancakes lightly baked o 2 '95 P] " POFFERTJES." and rolled up and cut in halves, and gently laid in the sauce, not to break them, for a few minutes. Serve nicely in an entrie dish, and garnish with the pancakes cut in rings. Should the gravy in which the chicken has stewed require thickening, whisk up an egg with a squeeze of lemon, stir it into the stock quickly after the chicken, etc., has been dished, and pour over the whole. Very good. [Note.— "Po/ifertjes" is an old Dutch Pudding Recipe worth preserving.] '' POFFERTJES." Ingredients. A lb. of Butter. i pint of Milk or Water. j lb. of Flour. 6 Eggs. I lb. of Lard. Add the butter to boiling milk or water, then stir into it the flour gradually over the fire till it ceases to adhere to the saucepan or spoon ; let the mixture cool on a dish, then stir in the egg, yolks and whites whisked separately. Put the lard into a saucepan ; when it boils well, put lumps of dough about a teaspoonful at a time into the saucepan, keeping the puffs down with a skimmer (as they will rise to the top of the fat) till they are a light brown colour. Serve hot with white sugar. 190 QUAILS. Quails are very plentiful at the Cape in October and November. They arc generally cooked in a baking-pot — the old Dutch way. Cut ofif the wings at the first pinion, leaving the feet ; pass a skewer through the pinions and wings ; cover the breast with a young vine leaf and a slice of fat bacon. Bake a nice brown. Serve on buttered toast, with good gravy poured on them. Bread sauce can be served with them. Note. — In some Cape houses curried quail is considered a great delicacy. QUINCE "SAMBAL." (A Green Chutney. Malay Recipe.) Take two or three greenish quinces j peel and quarter them ; a few slices of onion, a green chilli, and some salt. Pound all these in a mortar, and serve with loast or curry. A very good condiment. ■99 RAGOUT OF COLD DUCK OR TURKEY. (Malay or Cape Dish.) Cut up the remains of cold duck, etc.

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