Roast Wild Duck

Ingredients

• duck
• about a half of an onion chopped fine
• one stick chopped celery
• little rubbed sage (about one teaspoon)
• a half salt spoon black pepper
• a half salt spoon of salt
• a tablespoon of butter
• a tablespoon of lard
• Then break in one egg
• make a dressing of crumbled bread

Method

1. 1

   After duck is dressed, keep it on ice for 2-3 days.

2. 2

   Put duck in roaster with enough water to steam.

3. 3

   Steam until tender.

4. 4

   Make dressing with bread, onion, celery, sage, black pepper, salt, melted butter, and lard.

5. 5

   Break in egg and stir.

6. 6

   Stuff duck with dressing, rub with lard, flour, and salt.

7. 7

   Add chopped celery and onion in roaster.

8. 8

   Bake until brown, basting continually.

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 8. The excerpt below is the record exactly as published.

Roast Wild Duck After duck is dressed it is better to keep it on ice two or three days before cooking. When ready to cook put duck in roaster with just enough water to steam. Steam until tender, make a dressing of crumbled bread, about a half of an onion chopped fine, one stick chopped celery, little rub- bed sage (about one teaspoon) and a half salt spoon black pepper, a half salt spoon of salt, a tablespoon each of butter and lard melted and poured over dry ingredients. Then break in one egg and stir all together. Stuff duck with dressing, place in roaster, rub a little lard, flour and salt over the duck and place a little chopped celery and onion in roaster. Put in oven and bake until thoroughly brown, basting continually. Wild goose can be cooked the same way. Serve both with cranberry sauce. Chicken Chow Mein 1 hen boiled and cut as for 2rOtee chicken stock salad 1 can mixed Chow Mein 1 lb. pork loin boiled and cut Vegetables 1 small bottle bead molasses 1 can Mushroom Chop Suey 2 tablespoons choy sauce Salt to taste 1% cup flour Add meat to chicken stock and cook 5 minutes. Then add other in- gredients except flour. Thicken with % cup flour (more may be used if desired). Season to taste and serve on steamed rice. Garnish with French fried noodles. 26 THE WILSON CooK Book Chicken Wiggle 1 large fat hen 1 can tiny peas 1 box spaghetti 1 medium can pimento 1 large can mushrooms 1 stalk celery Boil chicken until tender and cut up coarsely. Cut up one stalk celery and boil until tender in chicken broth. Boil spaghetti in another vessel and drain. Combine chicken, spaghetti, celery, mushrooms, peas, and pimento and boil 15 minutes in the stock or until flavors are blended. If there is too much stock do not use it all. Should be thick enough to serve on platter and eaten with a fork. Mrs. HERBERT ELLIS. Chicken Pot Pie With Corn Use young chicken or hen previously cooked, cut in pieces for frying, 8 ears of corn cut from cob. Make pastry of 1 pt. flour, 2 tablespoons shortening and a little water. Put in layer of chicken, layer of pastry, layer of corn. Sprinkle every third layer with salt and pepper. Put in 2 tablespoons butter along with alternate layers. Pour in enough water to cover. Cover pot and boil for half hour. Mrs. WADE H. DaAvISs. Chicken Croquettes 2 cups chicken 2 eggs 1 cup cooked brains (native or 1 cup white sauce (scant) canned) Pepper Salt Dash of nutmeg Cook chicken, grind and add to brains. Put together with scant cup white sauce, beat in 2 eggs, salt and pepper to taste. Put on ice 2 hours or more. Then mold and fry in boiling fat after dipping in eggs (extra) and cracker crumbs. Mrs. U. H. Cozarrt. Chicken a la King 1 large boiled hen 1 cup grated cheese 3 tablespoons Worcestershire Sauce Dash of Tobasco Sauce 1 green pepper small can pimentoes cups white sauce lemon (juice) or tablespoon wine can mushrooms RA bt Rt OO Make white sauce, add cheese and other ingredients. Put in chicken cut into small pieces, add lemon juice when taken off stove. ELutA H. THOMAS. THE WILSON CooK Book at | Barbecued Chicken Have chicken dressed, split chicken down back, place in small roaster with split side up. Cover with flour, add salt and pepper, dot well with butter and add about one pint of water. Place cover on roaster and cook on top of stove about 25 minutes, turning chicken over about twice. AS soon as tender sprinkle again with flour and baste well—place in oven to brown, keeping well basted. Mrs. W. M. WIGGINS. Sauce for Barbecued Chicken % cup vinegar 1 teaspoon sugar % stick butter Red pepper to taste Put vinegar in sauce pan, add butter, sugar, and red pepper. Cook a few minutes. Pour over chicken the last few minutes of cooking time and then serve. Mrs. V. F. Moss, JR. Chicken Croquettes 2 cups ground chicken 1 cup white sauce 1 teaspoon chopped parsley Salt and pepper to taste Mix and put on ice to get firm; make into croquettes; roll in crumbs, then in egg, crumbs again; fry in oil or hot grease deep enough to cover until light brown; have fat boiling, but not smoking hot. Cook about half minute. White Sauce for Chicken Croquettes 1 cup milk 4 to 6 tablespoons flour 2 to 4 tablespoons of butter

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