Frenchdinner
Roast Duck with Apple Sauce
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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 Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 33. The excerpt below is the record exactly as published.
Have a duck trussed for roasting, stuff it with sage and onions, rub it well with clarified fat and roast before a clear fire for 30 minutes, basting well all the time. Garnish with compote of apples, made as follows: — Peel a pound of apples,
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