Sauce for Roasted Wild Duck

Ingredients

• one salt-spoonful of salt
• half to three-quarters of a teaspoonful of Cayenne pepper
• one dessert-spoonful of lemon juice
• one ditto of pounded sugar
• one ditto of catsup
• two ditto of Harvey's Sauce
• three ditto of port-wine

Method

1. 1

   Mix all ingredients, heat, and pour over sliced duck.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 56. The excerpt below is the record exactly as published.

Sauce for Roasted Wild Duck. — Egg Sauce. — Sauce for Venison. — Green Tomato Catsup. — Cold Tomato Sauce.- Sauce for Lettuce. — Mint Sauce for Lamb. —Apple Sauce for Goose. — Russian Sauce. — ^Tomato Catsup, Nos. 1,2, and 3. — A Nice Store Sauce. —Tomato Sauce. — Oyster Sauce. — Cucumber Sauce. — Bay Sauce. — Gooseberry Catsup. — Walnut Catsup, No. 1. — Walnut Catsup, No. 2. — Cucumbet Catsup — Worcestershire Sauce. CucuMBBB Catsup, No. 1. Take fair-sized cucumbers, such as are sliced for table use. Peel them and grate. To two quarts of grated cu- cumber put eight onions chopped fine, two table-spoonfuls of black pepper, three table - spoonfuls of salt, one tea- spoonful of Cayenne pepper, one pound of white sugar, and bottle, corking and sealing up tight. Cover with vinegar. Cucumber Catsup, Ko. 2. Take three dozen well-grown cucumbers and six white silver-skin onions. Peel both and chop as fine as possi- ble. Sprinkle upon them half a pint of salt, put the whole in a sieve, and let it drain for eight hours ; then take a teaoupful of mustard-seed^ half a cupful of ground black pepper, and mix them well with the cucumbers and onions. Put the whole in a stone jar, and fill with the Strongest vinegar. Close very tightly. VntQINiA COOKEHT-BOOK. Ill Tomato Savoy. Have the tomatoes peeled and sliced, and boil four pounds of the vegetable in one pint of vinegar and two pounds of sugar. Season with one ounce each of cinna- mon, cloves, and mace. Brown sugar seasons tomatoes better than white. Chelsea Sauce. Twenty-four large ripe tomatoes, eight white onions, six pods of red pepper, three pints of good vinegar, eight table-spoonfuls of brown sugar, a teacupful of salt, one table-spoonful of cinnamon, one table-spoonful of allspice, one of nutmeg, and one of cloves. Peel the tomatoes and chop up the onions. Boil all together well, strain, and seal up while hot. Many think this sauce superior to tomato catsup. Pepper Sauce. To one peck of green peppers and four firm heads of cabbage chopped fine, and sprinkled with salt, add, after they have been kept a day and the salt is drained from them, a handful of horseradish, shredded and cut into bits, three-quarters of a pound of mustard-seed, six large onions chopped, and a table-spoonful of turmeric (if you prefer a yellow color), with a gallon of vinegar. Boil the spices a few minutes in half the vinegar, and pour it boil- ing hot over the vegetables. After cooling add the rest of the vinegar, cold. Put away in wide-mouthed bottles. Cbanbbbby Sauce. Put the berries, after carefully picl^ing out defective ones, into a kettle with just enough water to prevent burning, and stew until the whole becomes a homogene- ous mass, with no semblance of whole berries, stirring all the time, and then add the clarified sirup previously pre- 112 VIRGINIA VOOKERT-BOOK. pared, and stir a few minutes while boiling. The sirup is made by allowing a quart of water to three pounds of sugar. Allow equal weights of fruit and sugar. Celery Sauce. Cut a clean bunch of celery into little bits and boil it slowly until it is tender ; add half a pint of cream, a few blades of mace, a little nutmeg pulverized, and a heaping teaspoonf ul of butter rolled in flour ; then boil it gently. This is a good sauce for roasted or boiled fowls, turkeys, or partridges. Drawn-butter Sauce. Put for one sauce-boatful a quarter of a pound of nice fresh butter in a stewpan and set it on some embers un- til it begins to melt ; then take it off and stir one way until the whole is melted. It will be quite thick and white. Dutch Sauce. The yolks of two eggs and a gill of rich cream, two and a quarter table-spoonfuls of elder-flower vinegar, one table-spoonful of the best butter, one blade of mace, and flour enough creamed in to render it of the consistency of rich custard, which it should nearly resemble. Fish Sauce. Put in a nicely cleaned tin saucepan a pint of port- wine, a gill of white-wine, half a pint of walnut catsup, the rind and juice of a lemon, twelve anchovies and their liquor, a gill of walnut pickle, four or eight shallots, Cay- enne pepper to taste, three ounces of scraped horseradish, three blades of mace, and two teaspoonfuls of made mus- tard. Boil gently until the rawness is gone, then put it in small bottles for use. Cork very close and seal. This VIROINIA COOKERY-BOOK. 113 quantity would serve a small family for the whole of one season, and will be found very convenient to have on hand. Lobster Sauce. The lobster should be chopped much smaller than ordi- nary, and the sauce should be composed of three parts cream to one of butter, a little salt, and a slight infusion of Cayenne pepper. The whole of the inside and coral of the lobster should be beaten up with the cream and but- ter, and the meat then cut in. Sauce fob Rockfish. One pound of butter to be creamedy not oiled, twelve eggs boiled hard for several hours, so that they can be reduced to a powder, a teacupful of thin flour-starch made so as to be perfectly smooth — if not, strain, so that it be entirely free from lumps — then stir the butter and starch together. To the yolks of the eggs add three or four salt-spoonfuls of salt, one of Cayenne pepper, two of black pepper, three teaspoonfuls of mustard (mixed), with a wineglassful of walnut catsup. The eggs, pepper, salt, etc., to be well mixed together before putting with the butter and starch. If made any while before the hour comes for it to be served, put the sauce where it will keep warm, but not hot enough for the butter to be allowed to oil. The above quantity is suited for a pair of large rock- fish, sufficient to dine a company of twenty. Sauce for Roasted Wild Duck. One salt -spoonful of salt, half to three-quarters of a teaspoonful of Cayenne pepper, one dessert-spoonful of lemon juice, one ditto of pounded sugar, one ditto of catsup, two ditto of Harvey's Sauce, three ditto of port- wine

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