Stewed Duck

Ingredients

• two or three very thin slices of salt pork
• one chopped onion
• half a teaspoonful of powdered sage
• season with salt
• season with pepper
• a large tablespoonful of brown flour

Method

1. 1

   Cut duck as for fricassee.

2. 2

   Lay salt pork in a stewpan, place duck pieces on top, and stew slowly for an hour.

3. 3

   Season with salt, pepper, sage, and onion.

4. 4

   Stew for another half hour until tender.

5. 5

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

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 57. The excerpt below is the record exactly as published.

Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wihe. Place the pan over a gentle fire and allow the ducks to sim- mer until done, basting them frequently. When done remove them from the pan, and place them where they will keep hot. A turnip should then be cut up and fried in some butter. When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip. Palmer House, Chicago. STEWED DUCK. Prepare them by cutting them up the same as chicken for fricassee. Lay two or three very thin slices of salt pork upon the bottom of a stew- pan; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely covered. Then season with salt and pepper, half a teaspoon- ful of powdered sage, or some green sage minced fine; one chopped onion. Stew another half hour until the duck is tender. Stir up a large table- spoonful of brown flour

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