Roast Duck
From The Common sense recipe book, 1898
Presented as published in 1898. 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 Common sense recipe book (1898) by Sarah Allen, page 35. The excerpt below is the record exactly as published.
ROASTVDUCK Wash and dry the ducks carefully. Make a stuffing of sage and onion; insert, and sew up completely that the seasoning may not escape. If tender, ducks do not require more than an nour to roast. Keep them well basted, and a few minutes be- fore serving dredge lightly with flour, to make them froth and look plump. Send to the table hot, with a good brown gravy peured not round but over them. Accompany with currant jelly, and, if in season, greén peas
Cook this with the app: pantry check, scaling, and the assistant.