Roast Duck
From The spirit of cookery, 1895
This stuffing is light and not very filling.
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
Method
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 313. The excerpt below is the record exactly as published.
Boast Duck is mostly flavoured with a stuffing consisting of grec7i sage ^ oz., onion 1 oz., and breadcrumb 2 oz., with fat and spice and salt
Cook this with the app: pantry check, scaling, and the assistant.