To Roast Wild Ducks

Ingredients

• Wild Ducks
• a small loaf of baker’s bread
• three ounces of butter
• one large onion chopped fine
• pepper
• salt
• a little sage rubbed fine
• a tablespoonful in the pan
• water sufficient to make gravy

Method

1. 1

   Clean and prepare the ducks as poultry.

2. 2

   Crumb the inside of the bread, add butter, chopped onion, pepper, and salt.

3. 3

   Mix well.

4. 4

   Season the ducks inside and out with pepper, salt, and sage, fill with dressing, and skewer tightly.

5. 5

   Place in the pan back upward, dredge with flour, and add water to make gravy.

6. 6

   When browned, turn them over and baste frequently.

7. 7

   Serve with currant-jelly.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 32. The excerpt below is the record exactly as published.

To roast Wild Ducks. Clean and prepare them as poultry. Crumb the inside of a small loaf of baker’s bread, to which add three ounces of butter, one large onion chopped fine, with pepper and salt to taste. Mix all well together. Season the ducks, both inside and out, with pepper, salt, and a little sage rubbed fine ; then fill them with the dressing, and skewer tightly. Place them in the pan, back upward ; dredge a little flour over, and a tablespoonful in the pan, with water sufficient to make gravy

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