Roast Duck

Ingredients

• Two cups stale bread crumbs
• one cup of stock
• one chopped onion
• one and one-half teaspoon salt
• one-half small teaspoon cayenne
• large lump butter
• one-half cup cracker crumbs
• Twelve pieces celery

Method

1. 1

   Clean and stuff the duck with the mixture of bread crumbs, stock, onion, salt, cayenne, and cracker crumbs.

2. 2

   Roast for one and a half hours until done.

3. 3

   For gravy, chop grizzles, roast with duck, thicken with flour and cream, and garnish with parsley.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 149. The excerpt below is the record exactly as published.

ROAST DUCK. Mariane Kathrine Miller, 2323 Leoti avenue, Los Angeles— Clean thoroughly a duck and stuff with the follow- ing; Two cups stale bread crumbs, moistened with one cup of stock, one chopped onion, one cup mixed celery, one ana one-half teaspoon salt, one-half small teaspoon cayenne, large lump butter, one-half cup cracker crumbs. Mix thoroughly. Twelve pieces celery

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