Wild Duck, Baked
From Camp cookery (Kephart), 1910
Serve with currant jelly if available.
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 Camp cookery (Kephart) (1910) by Kephart, Horace, page 38. The excerpt below is the record exactly as published.
Wild Duch, Baked. — The bird should be dry- picked, and the head left on. Put a little pepper and salt inside the bird, but no other dressing. Lay the duck on its back in the bake-pan. Put no water in the pan. The oven must be hot, but not hot enough to burn ; test with the hand. Baste frequently with butter or bacon
Cook this with the app: pantry check, scaling, and the assistant.