Stuffing for Duck

Ingredients

• Equal parts of boiled onions, chopped sour apples, and dried bread-crumbs
• moistened with a little melted butter
• seasoned with salt
• and pepper
• and sage

Method

1. 1

   Mix equal parts of boiled onions, chopped sour apples, and dried bread-crumbs, moistened with a little melted butter, and seasoned with salt, pepper, and sage.

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 61. The excerpt below is the record exactly as published.

and pepper, dredge with flour, and brown in a generous quantity of hot pork fat or lard. Cover the frying-pan, and do not hurry the cooking. Cook about thirty minutes. Smothered Chicken. This differs from the fried chicken in using less fat - half butter and half lard gives a finer flavor. After browning add a little stock or water and simmer until tender. A few drops of cream give the finishing touch to the sauce. To Cut up a Fowl for Stewing. Remove pin-feathers, singe the hairs, and rub off clean. Cut off the oil gland. Take oif feet, first pull- ing out the tendons. Remove windpipe and crop at the neck. Cut through the skin, press back leg and thigh bones and cut at the joint, then take off the wings. Divide each of these in two parts. From the back- bone cut through thin muscles, then notice position of inside organs. Remove heart, liver, and gizzard together. Break backbone into two sections and take out lungs, kidneys, etc. Loosen shoulder blade and cut from wing joint to point of ribs to separate back and breast. Open gizzard, detach gall bag from the liver without breaking. Meafs. 143 Rinse quickly in cold water, cover with boiling water, and cook gently until tender, from one to three hours. For a fricassee, the meat may be browned in hot fat before stewing or after. Chicken Livers. Clean the livers thoroughly, cutting off any green portions. Cook in boiling water for fifteen minutes, drain, and brown in a little bacon fat. Remove the livers, put one ounce of butter with the small quantity of fat left in the pan, and brown in it two tablespoons of flour. When brown pour in one cup of hot stock, and season with salt, pepper, and curry if desired. Reheat the livers in the sauce, and serve at once. Livers en Brochette. After parboiling, divide each liver in three or four pieces, put on skewers with alternate bits of bacon. Broil or bake till bacon is crisp. Serve on the skewers. Chicken Liver Balls. Rub the uncooked liver of a large chicken through a strainer; add one beaten egg, half a tablespoon of butter creamed, one-fourth teaspoon of salt, a few grains of paprika, and one teaspoon of fine chopped parsley. Add soft bread-crumbs or fine cracker dust until the mixture may be shaped into marbles. Drop them into boiling water or stock ; cook five minutes, and serve in soup. Or force the mixture through a squash strainer into boiling water; boil a minute or two and drain. It has the effect of browned rice. Roast Turkey. Choose a hen turkey weighing about eight pounds. 144 Home Science Cook Book. Singe, remove pin-feathers, oil bag, tendons, entrails, and crop. Wipe, stuff, and truss the feet to the tail, the wings close to the side, and the neck skin to the shoulder blade. Rub with salt, pepper, butter, and dredge with flour. Put the turkey fat in the pan, lay the turkey on one side, and put it in hot oven. When the flour is brown, check the heat, baste with butter melted in hot water, and roast nearly three hours. Add a pint of water as soon as the fat is brown, baste every twenty minutes, and turn the turkey so it will brown evenly. Roast Goose. A young or ' ' green ' goose is recognized by its pliable yellow feet and its tender windpipe ; as it grows older the down on its legs disappears and the feet grow darker colored. The skin is so fat and greasy that a thorough washing is necessary, and warm soda water may be used for this purpose before the bird is drawn. Then remove the internal organs as from a chicken or turkey, and wash quickly in clear water, and wipe dry. Roast like a turkey, pouring off the oil as it gathers in the pan. Serve with giblet sauce, made by adding to a brown gravy the liver, heart, and gizzard, which have been boiled till tender and then chopped. Stuffing for Goose. Use hot mashed potato highly seasoned with salt, pepper, and parboiled onions or onion juice. Moisten with one tablespoon of butter and the yolk of an egg to each cup of potato. A sprinkle of sage may be added. Meats. 145 Roast Mallard or Teal Ducks. Singe, draw, and remove all the tiny pin-feathers. Then wash very quickly both inside and out with cool water and wipe perfectly dry. Stuff the ducks, sew, and truss. Put on a rack in a pan, sprinkle with salt, pepper, and a little flour. Cover with small slices of salt pork and put into a very hot oven. In about five minutes the ducks will be light brown. Now reduce the heat and pour into the pan a very little water. The dripping fat will burn unless a little hot water is added. Baste every four or five minutes. In forty minutes the ducks will be sufficiently cooked if liked a trifle rare, but many prefer a longer cooking. When nearly done, the pork must be removed and the birds evenly browned on all sides. » Stuffing for Duck. Equal parts of boiled onions, chopped sour apples, and dried bread-crumbs are mixed, moistened with a little melted butter, and seasoned with salt, pepper, and sage

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