Salmi of Duck

Ingredients

• Clean and singe a duck
• fry brown in two tablespoons butter
• Cook 1 tablespoon flour
• add 1/2 pint Claret
• 1 pint broth, or water
• 1 tablespoon salt
• 1 saltspoon black pepper
• 2 small onions, sliced
• 2 sprigs parsley
• 1 bay leaf
• 2 cloves
• 1 small red pepper
• add 1 pint olives

Method

1. 1

   Clean and singe duck, fry in butter until brown.

2. 2

   Remove to saucepan.

3. 3

   Cook flour in butter, then add wine, broth, salt, pepper, onions, parsley, bay leaf, cloves, and red pepper.

4. 4

   Pour over duck and cook slowly for at least 2 hours.

5. 5

   Add olives 5 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 36. The excerpt below is the record exactly as published.

cook 1 tablespoon flour, salt and pepper. Add 1 cup of chicken broth or milk, stir until boiling, then stir i/^ cup soft sifted bread crumbs, 1 tablespoon chopped parsley, 1 teaspoon scraped onion, and 1 cup of chopped chicken ; stir until again boiling, then beat in 2 yolks eggs beaten light, and fold in 2 whites eggs beaten dry. Set the blazer in the hot water pan and let cook until the egg is set. Mrs. R. B. Sinnott, Southern Fried Chicken. Season flour well with salt and pepper, mixing thoroughly. Cut young chicken in 10 pieces, wash and dry, leaving the parts just moist enough to allow the seasoned flour to adhere to them. Put in frying pan equal parts lard and butter, and fry the chicken brown, turning frequently, as it must be thor- oughly cooked. Take from pan, add cream or milk to the gravy and cook until quite thick, pour over chicken and serve. More cream and less cooking gives the white sauce, but brown sauce is what Southern cooks prefer. Mrs, Nicholas Kittle. Chicken, Spanish Style. Fry 1 bay leaf, 1 clove garlic, minced, and 1 red pepper in 1 cup olive oil. When these are done add 1 chicken, cut in pieces. When light brown, remove the chicken to sauce- pan, strain the oil over it, add Yi can tomatoes, 1 tablespoon salt, 1 level tablespoon Spanish saffron, and 3 cups water. Cook at least 21/2 hours, then add one cup rice, and cook 1 hour longer. Serve with lettuce and French dressing; with French bread, split buttered, and heated in oven ; and with claret. Chicken Sweetbreads and Veal Loaf. 1 lb. cold boiled chicken, cut fine. 1 lb. cold boiled veal, cut or chopped. 1 lb. cold boiled sweet breads, chopped. 2 tablespoons flour. f POULTRY 93 • 2 tablespoons butter. Cup milk or cream. Cup fine bread crumbs. 1 egg, well beaten. Salt and pepper. Heat butter, stir in flour, then milk until smooth, add all ingredients excepting bread crumbs, which place on top. Bake in moderate oven ^ of an hour. Mrs. Levi Ankeny, Walla Walla, Chicken Waldorf. Boil a chicken until it is tender; take it from the fire and remove all white meat, which cut into small dice-shaped pieces, adding two truffles, cut in the same way. Put the niix- ture into a saucepan with a pint of fresh thick cream, season with salt and pepper and allow to boil for 12 minutes, then thicken with 2 raw egg yolks diluted in two large spoons of madeira wine. Stir this thoroughly in with the chicken, also 2 ounces of fresh butter added in small bits, and mingle without letting it boil again, then serve. La Grange^ Ills, Duck Salmi. Take two nice mallards, draw and wash them, and wipe in- side and out with a dry cloth. Cut |4 pound of bacon into dice, and fry till brown in an iron kettle. Then add % pound of butter, and fry the ducks till well browned in this. Add 2 or 3 chopped onions, and stir until they are browned. Add salt, pepper, 6 cloves, 2 or 3 bay leaves, a little celery seed, and enough water to cover the ducks. Let all simmer very slowly for 1 hour. Then add 1 pint white wine (California Riesling is excellent) , skim off the fat, and let all cook slowly an hour. Add 1 or 2 cans of mushrooms, sliced, and cook slowly for 20 minutes. Serve the ducks on a platter, surround- ed by wedges of toast, with the mushrooms and gravy poured over the toast. Mrs. Lavina T. Whalley. 94 PORTLAND WOMAN'S EXCHANGE COOK BOOK Salmi of Duck. Clean and singe a duck, cut it up, and fry brown in two tablespoons butter. Remove to saucepan. Cook I table- spoon flour in the butter for 5 minutes ; add Yi pint Claret, or white wine (not sweet), 1 pint broth, or water with beef ex- tract, 1 tablespoon salt, 1 saltspoon black pepper, 2 small onions, sliced, 2 sprigs parsley, 1 bay leaf, 2 cloves, and 1 small red pepper. Pour over duck and cook slowly at least 2 hours. Five minutes before serving add 1 pint olives

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