Ragout of Duck

Ingredients

• 2 tablespoonfuls of butter
• 2 tablespoonfuls of currant jelly
• 2 tablespoonfuls of port
• 1 pint of cold duck

Method

1. 1

   Melt butter, add jelly and port.

2. 2

   Blend with mustard, salt, and paprika.

3. 3

   Add duck, cover, and cook until hot.

4. 4

   Serve with olives and crackers.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 54. The excerpt below is the record exactly as published.

2 tablespoonfuls of butter in a frying-paU; add the kidney and i tablespoon- ful of chopped onion and shake and stir over a hot fire for about three minutes. Add I tablespoonful of flour, stir again, add 8 tablespoonfuls of stock or water, 4 table- spoonfuls of sherry wine and a bit of powdered assafoetida about the size of a pin head. Stir until the sauce thickens, then turn quickly into a hot dish. X5,— Waffles, WafHes make a nice finish for lunch and can be raised with either yeast or baking powder. When the quick waffles are pre- ferred, mix together i pint of floiu: and ^ of a teaspoonful of salt. Beat the yolks of 3 eggs, add i cupful of milk and stir into the flour. Melt and add i tablespoonful of but- 19a Decend>er^ ter and, after beating hard, the stiffly whipped whites of the eggs and 2 teaspoonfuls of baking powder. Have the waffle iron very hot and grease it thoroughly before baking each waffle. Put the batter into a pitcher, half fill the hollow spaces in the iron, cover and bake, turning once. Comb or strained honey, with plenty of butter, makes a fine accompaniment. 16. — Cardinal Jelly. Cardinal jelly is made of cranberries cooked, pulped, sweetened and boiled to a jelly (or stiffened with gelatine), turned into an oval mold lined with sultana raisins, and when served, garnished with whipped cream. 17. — Sausages and Fried Apples. Prick the sausages well with a fork. Place in a deep frying-pan ; pour in enough boil- ing water to cover the bottom; cover and cook over a moderate fire. When the water evaporates, remove the cover and turn several times, that they may be nicely browned. When done, transfer them to a hot platter or lay on a pan and keep hot in the open oven. Core a number of large tart apples, but do 197 DccciYibtf* not pare. Cut them in rings half an inch thick and fry brown in the sausage fat, turn- ing when well colored on the under side. Serve round the meat. z& — Lamb a la Creole. In a stewpan melt 2 scant tablespoonfuls of butter, add i green pepper, seeded and chopped fine, and 2 tablespoonfuls of chopped white onion, cover and cook until slightly colored. Stir in ^ of a cupful of flour, and when well mixed add i cupful of stewed and strained tomatoes and i^ cupfuls of white stock or broth from the lamb. When smooth and thick add salt to taste and i pint of cold boiled lamb. Stir and cook for five minutes longer, and serve with rice, which has been boiled separately. 19.— Potato Nests. For these it is necessary to have special frying baskets with long handles, the baskets being round at the bottom and one fitting loosely within the other. Pare a number of old potatoes and cut into strips or straws as for julienne potatoes. Let soak in cold, 198 Dcccnibcf^ slightly-salted water for half an hour, then drain and dry on a towel. Line the larger basket with a portion of them and fit over them the smaller basket. Have ready a ket- tle containing smoking hot fat. Plunge in the prepared baskets and cook the potatoes golden brown. Lift out and carefully disen- gage the baskets from the nest. Drain for a moment on unglazed paper. Fill with freshly- fried potato balls or strips and sprinkle with a little finely-chopped parsley. 20. — Deviled Smoked Halibut. Cut some smoked halibut into wafer-like slices. Split a number of thick water crack- ers. Mix together over hot water 2 large tablespoonfuls of butter, ^ of a teaspoonful of made mustard, i tablespoonful of tomato catsup, I tablespoonful of chutney or thick mustard pickle, i tablespoonful of vinegar, ^ of a teaspoonful of salt, and a good dash of cayenne. When very hot dip each biscuit into this, spread with the sliced halibut and wrap each in a sheet of writing paper. Broil quickly over a clear fire and serve on a hot platter. 199 Decembers 21.— Fish Cutlets. Fish cutlets can be made from any firm- fleshed fish such as cod or halibut or, where color is desired, salmon. The fish is steamed, then flaked, well seasoned with salt, pepper, lemon juice and chopped parsley and care- fully added to a thick sauce ; the proportions of the latter are 2 tablespoonfuls each of flour and butter to J4 of a pint of milk, and i cup- ful of the sauce is sufficient for twice as much fish. When cold this mixture is shaped, egged, crumbed and fried in deep fat. Where any quantity of shad is left from a previous dinner it may be used, care being taken to remove every bone. 22. — Spanish Omelet. Chop fine ^ of a pound of fat bacon, put with it in a saucepan 2 heaping tablespoon- fuls of finely-chopped white onion, i heaping tablespoonful of finely-chopped green pepper and 3 large, firm tomatoes skinned and cut fine. Cook this down to a mush, adding salt and pepper as may be necessary. Put a spoonful in the centre of the omelet before rolling, and pour the remainder round it on the platter. 200 December^ 23«— Ragout of Duck. (/« the Chafing Dish.) Into the blazer put 2 tablespoonfuls of but- ter, 2 tablespoonfuls of currant jelly and 2 tablespoonfuls of port. When hot blend a little of the mixture with ^ of a teaspoonful of dry mustard, j^ of a teaspoonful of salt and a dash of paprika and return all to the dish. Add i pint of cold duck

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