Wild Ducks, Roasted (Polish fashion)
From Cassell's dictionary of cookery, 1892
Serves 4
Just before serving, mix a little gravy with the cooking stock, reduce it until thickened like a sauce, and pour over the birds.
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 2287. The excerpt below is the record exactly as published.
Wild Ducks, Roasted (Polish fashion). —Take two wild ducks, singe them, wash them inwardly, truss, put them in a kitchen basin, pour over a little cooked marinade, and let them macerate for five or six hours. At the end of that time lay them in a roasting-pan with the marinade ; cover them with buttered paper, and cook them, basting often. When half done, add to their cooking-stock two gills of good thick sour cream
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