To Bake Wilde-Ducks or Teals
From The closet of Sir Kenelm Digby Knight opened, 1910
Ensure the butter covers the fowl completely.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 125. The excerpt below is the record exactly as published.
TO BAKE WILDE-DUCKS OR TEALS Season your Duck and Teal with Pepper and Salt, both within and without, so much as you think may season them ; then crack their bones with a roling pin ; then put them into an earthen pot close, and cover them with Butter, and bake them in an oven as hot as for bread, and let them stand three or four hours ; when you take them out of the oven, pour out all the Liquor from them, then melt so much Butter as will cover them ; when you have melted your Butter, let it stand a while, until all the dross be settled to the bottom, and put in the clear Butter, which must cover the Fowl. TO SEASON HUMBLE-PYES: AND TO ROST WILDE-DUCKS Bake Humble-Pyes without chapping them small THE CLOSET 0PE3\(ED 211 in a Pye, seasoned with Pepper
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Cook this with the app: pantry check, scaling, and the assistant.