Wild Duck, Stewed

Ingredients

• the bird
• enough cold water to cover
• salt
• pepper
• a pinch of mixed herbs
• a dash of Worcestershire sauce
• some onions
• potatoes
• carrots, too, if you can get them

Method

1. 1

   Clean and divide the duck into pieces.

2. 2

   Place in a pot with cold water to cover.

3. 3

   Add salt, pepper, herbs, Worcestershire sauce, and some chopped onions and potatoes.

4. 4

   Stew slowly, skimming and stirring frequently.

5. 5

   After 45 minutes, add remaining carrots, and after another 15 minutes, add the rest of the onions and potatoes.

6. 6

   Stew until the meat is done.

Nutrition per serving

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 Duck, Stewed. — Clean well and divide into convenient pieces (say, legs, wings, and four parts of body). Place in pot with enough cold GAME. 79 water to cover. Add salt, pepper, a pinch of mixed herbs, and a dash of Worcestershire sauce. Cut up fine some onions and potatoes (carrots, too, if you can get them). Put a few of these in the pot so they may dissolve and add body to the dish (flour or corn starch may be substituted for thick- ening). Stew slowly, skim and stir frequently. In forty-five minutes add the rest of the carrots, and in fifteen minutes more add the rest of the onions and potatoes, also turnips, if you have any. Stew until meat is done. A plainer camp dish is to stew for an hour in water that has previously been boiled for an hour with pieces of salt pork. (See also page 59.) Fish-eating Ducks. — The rank taste of these can be neutralized, unless very strong, by baking with an onion inside. Use plenty of pepper, inside and out. Mud-hens and Bitterns. — Remove the breast of a coot or rail, cut slits in it, and in these stick thin slices of fat salt jDork; broil over the embers. The broiled breast of a young bittern is good. Grouse, Broiled. — Pluck and singe. Split down the back through the bone, and remove the trail. Wipe out with damp towel. Remove head and feet. Rub inside with pepper and salt. Flatten the breast, brush over with melted butter, or skewer bacon on upper side, and grill over a hot bed of coals. Grouse, Roasted. — Dress and draw, but do not split. Place a piece of bacon or pork inside, and skewer a piece to the breast. Roast before the fire as described for turkey, or in a reflector. Small Birds (quail, woodcock, snipe, plover, etc.). — These are good roasted before a big bed of coals, searing them first as in broiling meat. 80 CAMP COOKERY. Impale each bird on a green stick, with a slice of bacon on the point of the stick over the bird

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