Salmi of Duck with Olives

Ingredients

• two sprig tail ducks
• a dozen cloves
• one onion
• some chopped celery
• two ounces of butter
• salt
• pepper
• cayenne
• one-half head of celery, cut in strips
• one teaspoonful of currant jelly
• one dozen stoned olives
• a piece of butter rolled in brown flour

Method

1. 1

   Roast ducks for eight minutes, remove meat from bones, and cover bones with water.

2. 2

   Cook with cloves, onion, and celery to make gravy.

3. 3

   Strain, add meat, butter, seasonings, jelly, and olives.

4. 4

   Cook gently, stirring until smooth, then stew and serve hot.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 10. The excerpt below is the record exactly as published.

Salmi of Duck with Olives Roast for eight minutes two sprig tail ducks, take out and cut the meat from the bones. Break up the bones. Cover with water in a saucepan and cook with a dozen cloves, one onion and some chopped celery, to make a gravy. When done strain it off. To this gravy add the meat, two ounces of butter, salt, pepper, cayenne, one-half head of celery, cut in strips, one teaspoonful of currant jelly and one dozen stoned olives. Cook gently ten minutes, stirring it well until smooth. Add a piece of butter rolled in brown flour

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