Roast Duck

Ingredients

• three pints bread crumbs
• six ounces butter
• one onion chopped
• one teaspoon of sage
• one teaspoon of black pepper
• one teaspoon of salt

Method

1. 1

   Pick, draw, clean thoroughly, and wipe dry the duck.

2. 2

   For dressing, mix bread crumbs, butter, onion, sage, black pepper, and salt.

3. 3

   Do not stuff too full.

4. 4

   Place in a baking pan with a little water and baste frequently with salt water.

5. 5

   Turn often for even browning.

6. 6

   Near the end, baste with butter and a little flour.

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 5. The excerpt below is the record exactly as published.

Roast Duck (Tame).—Pick, draw, clean thoroughly, and wipe dry. For dressing use three pints bread crumbs, six ounces butter, or part butter and salt pork, one onion chopped, and one teaspoon each of sage, black pepper and salt. Do not stuff very full. If not fat enough, it should be larded with salt pork, or tie a slice upon the breast. Place in a baking-pan, with a little water, and baste fre- quently with salt water. Some add onions and some vinegar. Turn often, so that the sides and back may be nicely browned. When nearly done, baste with butter and a little flour. These directions will apply to tame young geese as well as ducks. Apple Sauce.—Apple sauce made of stewed and unsweetened apples should always be served with roast goose or duck. The apple sauce may also be made in the following manner: Wipe half a dozen or more sour apples, cut out the cores without breaking the apples, and then put them in the baking-dish with the goose or duck, about 4 Ominutes before taking up the fowl. Baste both fowl and apples until done and then serve them on the same dish. FOWL. Young Fried Chicken.—Wash and cut up a young chicken, wipe it dry, season with salt and pepper, dredge with flour or meal, or dip in beaten egg and then in cracker crumbs. Have in a frying-pan one ounce each of butter and sweet lard made boiling hot. Lay in the chicken and fry brown on both sides. Take up, drain it and set aside ina dish. Stir into the gravy left, if not too much, a large MEATS—SAUCHES, ETC. 13 tablespoon of flour, make it smooth, add a cup of milk or water, season with salt and pepper, boil up and either pour over chicken or serve in gravy boat. . Partridges may be halved and fried in the same way. Smothered Chickens or Birds.—One half-grown chicken. Place in pan, dredge with flour, sprinkle with salt and pepper. Add heaping tablespoon of butter, place in pan and pour in about three cups of water. Cover and steam until tender. Remove, cover and set on the upper grate of the oven and brown. Two or three slices of bacon may be cooked in pan with the chicken and will improve the flavor. Chicken or Bird Pie with Oysters. 1 pint of oysters, or more if desired. Cut up the chicken, or cut the birds in half, and boil or stew until tender. Line a baking-dish with nice pastry. Then put in a layer of chicken, or birds, then a layer of raw oysters, seasoning each layer with pepper, salt and bits of butter, and adding a part of the liquor in which the chicken or birds were boiled, until the liquid is even with the top layer. Then put on the top crust and bake about forty minutes in moderate oven. If greater flavor of oysters is desired, boil the liquor from the oysters and mix with the chicken liquor before adding to the pie. 1 chicken or 6 small birds; Brunswick Stew.—Stew one chicken, with several slices of bacon, in half gallon of water until bones can be removed. Cook in sep- arate saucepan six large ripe tomatoes, one-half pint butterbeans, and six ears of corn cut from cob; add to cu pieces of chicken from which bones have been removed; season with salt, pepper and but- ter; cook) until thick enough to be eaten with fork—will probably require four hours cooking. FISH AND MEAT SAUCES. Apple Sauce.—1 dozen apples; 1 tablespoon butter; 1 teacup sugar; juice 1 lemon; a little nutmeg. Pare, core and stew apples until tender, stir in the butter, sugar and lemon juice and fiavor with nutmeg to taste. English Apple Sauce.—The stewed apples are mixed with gravy and very highly spiced. A high seasoning of pepper or curry powder is also added. Serve apple sauce with roast pork, roast goose or duck. Cranberry Sauce.—1 quart of cranberries; 2 cups sugar. Put berries in porcelain-lined saucepan, adding oné pint of water, and stew them until tender. Then press them through a colander, return to the saucepan, add the sugar and stir over the fire until the sugar is melted. 14 THE RALEIGH COOK BOOK. Cranberry Jelly—Cranberry jelly can be made by cooking the cranberry sauce longer or adding gelatine. Then turn in a deep dish or jelly moulds to cool. Cut into blocks or serve in the shape of the moulds. Serve cranberry sauce or jelly with roast turkey, chicken or game. Tomato Sauce.—4 can stewed tomatoes; 1 small onion; 1 table- spoon butter; 1 sprig parsley; 1 tablespoon flour; 1 blade mace; salt and pepper to taste. Put tomatoes on the fire with the onion, parsley and mace and cook 10 or 15 minutes. Melt the butter and rub in the flour. Press tomatoes through a strainer, add to butter and flour, stir until it boils; add salt and pepper. Tomato Jeily.—Tomato jelly can be made as Tomato Sauce, adding gelatine to harden it. Cool and cut or mould as cranberry jelly. Serve tomato sauce or jelly with roast beef, steak or cutlets. Mint Sauce.—1 cup chopped green mint; % cup vinegar; % cup sugar. Mix one hour before serving. A little salt and pepper may be added. Some prefer to mix the sauce only ten or fifteen minutes before serving. Mint Jelly.—Made as mint sauce, only preparing it day before and adding one tablespoon of ge

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