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Roast or Baked Wild Duck
From The household gas cookery book, 1900
Serves 2
Basting is important for flavor.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 62. The excerpt below is the record exactly as published.
Roast or Baked Wild Duck. — When the ducks insidebeanHP UCred and draWn’ sPrinkle a little salt nside, and put in 2 sage leaves— this imparts a baste well Tf r ‘A birds' Bake ia a ho? oven; baste well with a little fresh butter
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