Salmi of Cold Wild Duck

Ingredients

• Wild Duck and the gravy left
• half pint of Stock
• Two glasses of Port Wine
• Four Shalots
• One ounce of Butter
• Half ounce of Flour
• The rind of one Orange
• The juice of one Lemon
• Half teaspoonful of Cayenne
• A sprig of Thyme

Method

1. 1

   Cut duck into neat pieces, stew trimmings in gravy with port wine, shallots, orange rind, lemon juice, cayenne, and thyme.

2. 2

   Thicken with butter and flour, reduce to half, strain over duck pieces, warm without boiling, and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 41. The excerpt below is the record exactly as published.

Salmi of Cold Wild Duck. Ingredients, Wild Duck and the gravy left, or half pint of Stock. Two glasses of Port Wine. Four Shalots. One ounce of Butter. Half ounce of Flour. 124 HiaH-GLASS COOKER'Y\ The rind of one Orange. The juice of one Lemon. Half teaspoonful of Cayenne. A sprig of Thyme

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