gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Washington Hoas
From The new practical housekeeping, 1890
Serves 1
Epicures prefer this method to parboiling.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 284. The excerpt below is the record exactly as published.
Waahington HoaaL — Have a pair of youn^ wild ducks careful- ly skinned and cleaned, wipe inside and out with a wet towel and stoflT with potatoes, boiled until tender, mashed as if for table, and seasoned with teaspoon grated onion, pepper, salt, teaspoon powder- ed herbs and two heaping tablespoons butter, or a aressing made with milk or cream may be used, or do not stuff at all. Sew up the ducks, truss them, put in baking pan, set in hot oven and as soon as lightly browned dredge them welt with flour and baste with drip- pings in pan, or with butter. Bake half an hour, basting two or three times. Serve with Giblet Gravy. Or make an Orange Sauce by scraping tablespoon each fat bacon and onions and fry them togeth-. er five minutes, then add juice ol an orange and tablespoon currant' jell
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Cook this with the app: pantry check, scaling, and the assistant.