Stewed Duck

Ingredients

• half a teaspoonful of powdered sage
• one chopped onion
• a large tablespoonful of brown flour

Method

1. 1

   Cut up the duck and lay thin slices of salt pork in a stew-pan.

2. 2

   Place duck on pork, stew slowly for an hour.

3. 3

   Season with salt, pepper, sage, and onion.

4. 4

   Stew another half hour until tender.

5. 5

   Stir brown flour in water, add to stew, let boil, and serve with green peas.

As published

This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 17. The excerpt below is the record exactly as published.

Stewed Duck. — Prepare the fowls by cutting them up, in tlie same way as chicken for fricassee. Lay some very thin slices of salt pork upon the bottom of a stew-pan. i6 THE MODEL COOK BOOK and place the pieces of duck upon the pork. Stew slowly for an hour, closely covered. Then season with salt and pepper, and add half a teaspoonful of powdered sage, or minced green sage, and one chopped onion. Stew another half hour, or until the duck is tender. Stir a large tablespoonful of brown flour

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