Stewed Duck and Turnips

Ingredients

• Cut some turnips into pretty shaped balls.
• toss them up in butter.
• sprinkle very lightly with sugar.
• Take out the turnips; then fry your duck.
• in the same butter.
• put a small lump of butter.
• thicken with a little flour.
• add some parsley.
• onion.
• bay-leaf.
• some good gravy.
• a little white wine.

Method

1. 1

   Fry the duck for a few minutes, then in another saucepan, thicken the butter with flour, add parsley, onion, bay-leaf, gravy, and white wine.

2. 2

   Put the duck in to stew gently.

3. 3

   When half cooked, add the turnips and finish cooking slowly.

4. 4

   Skim the fat off carefully and serve hot.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 39. The excerpt below is the record exactly as published.

some good gravy. Stew this together, then skim it carefully. Now put in this some joints and fillets of roasted chicken, a few gherkins previously scalded, some chopped parsley, and some chopped anchovies (be sure to soak the anchovies in warm water first). Toss all this together without letting it boil, add some lemon-juice at the last, and serve. 271.— Fowl « a la Verez.” Cut up a chicken as for a fricassee ; fry it in butter, then add slices of Spanish onions and slices of tomato ; continue cooking all together till done. Dish up with the onion and tomato in the centre. There must be more tomato than onion. Partridges and pheasants .are good dressed in this manner. 110 WHOLESOME COOKERY. 272. — Poiile au Riz. Truss a fowl/or boiling. Put it in a saucepan, with half an onion chopped, 1 turnip and 1 carrot, also chopped, a bunch of herbs ; cover it with milk or milk and water ; add pepper and salt. Let it simmer till cooked. When it is about half cooked, take out some of the stock ; put it in another saucepan, and simmer some rice in it. When both chicken and rice are cooked, strain the chicken sauce ; then take as much as you think you wiU require for sauce, and thicken it with 1 or 2 yolks of eggs, and add a little cream. Use a very small quantity of this sauce to toss the rice in, and add a pinch of cheese to it, or if cheese is disliked, a little nutmeg. Now serve the chicken and sauce up, and hand the rice in a separate dish. In France the cooks usually cook chicken and rice together, and serve both in the same dish. It is less troublesome to cook, equally good, but makes a very untidy looking dish. 273. — Fried Chicken. Cut a roasted chicken into fillets and small joints • rub them with vinegar ; sprinkle pepper, salt, and chopped herbs over them. Leave them for an hour ; then wipe them, dip in frying batter, fry in boiling fat. Serve with fried parsley or any sauce liked.- N.B. — Eemains of cold boiled chickens can be used MEATS AND BIBDS. Ill for this ; if they have any remains of sauce over them they need not he rubbed with vinegar, etc. 274— Duck Douillet. Wrap carefully round a duck some slices of freslt larding pork ; sprinkle with pepper and salt ; put it in a stewpan, with equal quantities of stock and light wine ; add a few slices of lemon. Let it simmer gently until cooked, then skim and strain the sauce ; thicken and serve. 275. — 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 and salt ; boil it down till there -is only- half the original quantity. Strain the sauce ; stir into it some flour and butter to thicken, a little glaze, a tablespoonful of oil, and the juice of one lemon. Add this to the duck. Toss up together to finish cooking the duck, and serve with fried sippets. N.B. — Of course, a salmis can be made with the remains of roast wild duck ; but in that case only toss them in the sauce sufficiently long to warm them through. 277. — Stewed Duck and Turnips. Cut some turnips into pretty shaped balls ; toss them up in butter, and sprinkle very lightly with sugar. Take them out ; then fry your duck for a few minutes in the same butter. Then in another sauce- pan put a small lump of butter ; thicken with a little flour ; add some parsley, onion, bay -leaf, some good gravy, a little white wine.

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