Widgeon, Roasted
From Cassell's dictionary of cookery, 1892
Serves 1
Time to roast: a quarter of an hour; for well done, 20-25 minutes.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2282. The excerpt below is the record exactly as published.
Widgeon, Boasted.— Rub the breast of the widgeon with the liver till it is red. Truss it securely, and put it do-wn before a clear fire. Flour it, and baste frequently till done. Servo on toast in a dish, and send the gravy to table with it. It is generally preferred that a -widgeon should be underdressed. If liked, it may be stuffed with the liver pounded and mixed with a few bread-crumbs, a little pepper, salt, and grated lemon-rind
Cook this with the app: pantry check, scaling, and the assistant.