Salmi of Duck

Ingredients

• 1 Duck
• 2 Shalots
• 1 Anchovy
• 1/2 pint Brown Sauce
• 1 gill of Port
• Pepper and Salt
• 2 tablespoons Salad Oil
• 1 Lemon

Method

1. 1

   Cut the duck into neat joints and fry it brown in some butter or oil.

2. 2

   Drain away the fat, and add all the other ingredients.

3. 3

   Let it stew gently for an hour, then dish up the pieces of duck, and strain the gravy over.

4. 4

   Garnish with lemon.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 15. The excerpt below is the record exactly as published.

2 Shalots, 1 Anchovy, % pint Brown Sauce, gill of Port, Pepper and Salt, 2 tablespoons Salad Oil, 1 Lemon. Method. — Cut the duck into neat joints and fry it brown in some butter or oil. Drain away the fat, and add all the other ingredients. Let it stew gently for an hour, then dish up the pieces of duck, and strain the gravy over. Garnish with lemon. Game SoufUee. Ingredients.— >2 lb. Meat from a cooked Pheasant, Harer or Partridge, 2 ozs. Flour, 2 ozs. Butter, a little Onion, Parsley, Pepper, and Salt, yolks of 4 Eggs, whites of 6, 1 gill Stock, (brown). Method. — Make a panada of the flour, butter, and stock, mince the game, and pound all well in a mortar, adding the yolks of eggs one at a time, and the seasoning. Pass all through a wire sieve, and add the whipped whites last, and thoroughly mix. Bake or steam in a souffiee mould three-quarters of an hour. Serve with good brown sauce if steamed. 46 MEAT DISHES AND HOT ENTREES. 3uggeb Ibare. Ingredients.— i Hare, 2 lbs. Steak, X lb. Butter, X lb- of Bacon, 6 ozs. Flour, X gill of Vinegar, X gill of Mushroom Ketchup, 1 gill of Port

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