Wild Duck, Roast
From The household gas cookery book, 1900
Serves 2
Baste continually for best results.
Presented as published in 1900. 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 household gas cookery book (1900) by Helen Edden, page 57. The excerpt below is the record exactly as published.
Wild Duck, Roast. — Take a duck, pluck and draw it carefully, wipe out the inside with a clean cloth, cut off the head and neck, and scald the feet, and then truss it like you would a fowl. Put it in a hot gas oven with the browner over it, and reduce the gas at once to half an inch blue flame. Cook for about 30 minutes
Cook this with the app: pantry check, scaling, and the assistant.