Roast Duck

Ingredients

• Dress and clean a duck
• two sliced apples
• two sliced onions
• sprinkle with salt
• sprinkle with pepper
• dredge duck and bottom of pan with flour

Method

1. 1

   Put sliced apples and onions in the body of the duck.

2. 2

   Truss the duck, place on rack in dripping pan, and roast in a hot oven until tender, about one and one-fourth hours.

3. 3

   Baste every fifteen minutes during the cooking.

4. 4

   Remove to hot platter and garnish with watercress.

Nutrition per serving

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 51. The excerpt below is the record exactly as published.

sprinkle with salt and pepper, and dredge with flour. Arrange in baking pan and spread with softened butter, allowing two tablespoons to each sweetbread, then arrange narrow thin strips fat salt pork on top. Bake in a hot oven twenty-five to thirty minutes, basting twice during the cooking, and removing pork during the last five minutes of the cook- ing. Serve around a mound of green peas. To Parbowu Sweetbreads. Soak sweetbreads in cold water to cover one hour, changing the water several times. Drain, and cook in boiling, salted, acidulated water, twenty minutes, al- lowing one-half tablespoon salt and one tablespoon vinegar to each pair of sweetbreads. Again drain, cover with cold water, let stand until cold, then remove pipes and membrane. ROAST DUCK. Dress and clean a duck. Put in body two sliced apples mixed with two sliced onions. The stuffing is to im- prove the flavor but is not to be served. Truss, same as goose, place on rack in dripping pan, sprinkle with Company and Formal Dinners. 193 salt and pepper and dredge duck and bottom of pan with flour. Roast in a hot oven until tender, the time re- quired being about one and one-fourth hours. Baste every fifteen minutes during the cooking. Remove to hot platter and garnish with watercress. DUCK GRAVY. To three tablespoons fat remaining in pan, add two tablespoons flour and when well mixed pour on gradu- ally, while stirring constantly, one and one-half cups brown or white stock. Season with salt and pepper and strain, STUFFED APPLES. Remove a thick slice from the stem end of apples, and scoop out the pulp; leaving apple cups. To one- third the pulp cut in small pieces, add an equal quantity of Maraschino cherries cut in pieces and pecan nut meats broken in pieces. Place in a shallow pan, and add one teaspoon sugar to each apple cup. Bake long enough to soften the apple, but not long enough to have the cup lose its shape. Remove from oven and add one teaspoon, each, Maraschino and Sherry to each cup. FRIED HOMINY. To two and one-fourth cups boiling water, add, gradually, while stirring constantly, one-half cup fine hominy and three-fourths teaspoon salt. Let boil three minutes; then cook in double boiler one and one-half hours. Pack solidly in a mould and, when cold, remove from mould, cut in thin slices, dip in flour, and sauté in butter until well browned on both sides. 194 What to Have for Dinner. CREAMED CAULIFLOWER. (See p. 137, under Lenten Dinners, Menu No. IT.) CHICORY SALAD. Separate leaves from one head chicory, wash thor- oughly, and drain. Arrange in salad bowl as near the original shape as possible and pour over the following dressing: Mix one-fourth teaspoon salt, one-eighth teaspoon pepper, four tablespoons olive oil, two tablespoons vine- gar, and stir until well blended. Then add one table- spoon each, onion and parsley, finely chopped. CHEESE CROQUETTES. 4 tablespoons flour § cup milk 3 tablespoons butter # cup grated, soft cheese 1 slice onion Salt Cayenne Scald milk with onion and remove onion. Melt but- ter, add flour, and pour on, gradually, the milk. Add cheese, season with salt and cayenne, and spread on a plate to cool. Shape, dip in crumbs, egg and crumbs, fry in deep fat, and drain on brown paper. MACAROON ICE CREAM. 1 pint heavy cream 4 lb. dried macaroons 1 pint milk 4 cup Sherry wine # cup sugar Few grains salt Roll macaroons and soak in Sherry several hours. ‘Beat cream until stiff, and add sugar which has been Company and Formal Dinners. ‘195 dissolved in milk. Combine mixtures and add a few grains of salt. Freeze, mould, pack in salt and ice and let stand one hour. SPONGE DROPS. Whites 3 eggs 4 cup flour 4 cup powdered sugar 4 teaspoon salt Yolks 2 eggs 4 teaspoon vanilla Beat whites of eggs until stiff and dry, and add sugar, gradually, continuing the beating. Add yolks of eggs beaten until thick and lemon colored, then cut and fold in flour mixed and sifted with salt. Shape in circles, three inches in diameter, on a tin sheet cov- ered with unbuttered paper. Sprinkle with powder

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