Salme of Wild Duck

Ingredients

• 1 onion
• 6 cloves
• Butter
• Wineglass of claret
• Flour
• a quarter of a lemon

Method

1. 1

   Slice and cut the onion very fine, put it in the saucepan with a little butter, allow it to cook until a nice brown, then add the duck (cut into small pieces), and a quarter of a lemon cut in slices, add the cloves, claret and juice of half a lemon, cover with brown gravy if you have it, if not, brown a little flour and add the water to that, and pour over the duck, with a little cayenne, allow it to simmer for an hour.

2. 2

   Serve with slices of lemon.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 72. The excerpt below is the record exactly as published.

SALME OF WILD DUCK. Remains of cold duck 1 onion 6 cloves Butter I lemon Wineglass of claret Flour. Mode. — Slice and cut the onion very fine, put it in the saucepan with a little butter, allow it to cook until a nice brown, then add the duck (cut into small pieces), and a quarter of a lemon

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