Stewed Duck and Olives

Ingredients

• Rub the duck with lemon-juice.
• fry it in some butter or good dripping.
• Sprinkle some flour over.
• add sufficient gravy or stock to cover it.
• 1 tablespoonful of ketchup.
• 1 carrot cut in four.
• 1 or 2 onions.
• 2 cloves.
• a bunch of parsley.
• a sprig of thyme.
• pepper.
• and salt.

Method

1. 1

   Stew for an hour, then take out the duck, strain the gravy, and remove all the fat.

2. 2

   Put the gravy back on the fire with stoned and scalded olives, boil for 5 to 10 minutes, and serve with the duck.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 40. The excerpt below is the record exactly as published.

Stewed Duck and Olives. Eub the duck with lemon-juice ; fry it in some butter or good dripping for a few minutes. Sprinkle some flour over ; then add sufficient gravy or stock to cover it, 1 tablespoonful of ketchup, 1 carrot cut in four, 1 or 2 onions, 2 cloves, a bunch of parsley, a sprig of thyme, pepper and salt. Stew for an hour ; then take out the duck, strain the gra'S'y, and remove all the fat. Put the gravy back on the fire, and some stoned and scalded olives ; boil for 5 to 10 minutes, and dish up with the duck. 276.— Salmis of Wild Duck. Wrap a wild duck in a buttered paper, and half roast it; then carve it into joints, and put it into a saucepan with the gravy which came from it in / ^.12 WHOLE SOME COOKERY. roasting. In anothei* saucepan put the trimmings of the duck, a tumbler of red wine, half a shallot, a clove, some pepper

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