Wild Ducks Stewed

Ingredients

• the ducks
• a pint of water
• one small onion
• small carrot
• pepper
• salt
• a bunch of sweet mixed herbs
• 3 cloves
• 1 bay leaf
• a cup of rich cream
• two tablespoonfuls of port wine

Method

1. 1

   Clean and draw the ducks.

2. 2

   Stew the giblets in water until reduced by half.

3. 3

   In a stew-pan, add the ducks with onion, carrot, pepper, salt, herbs, cloves, and bay leaf.

4. 4

   Cover and stew gently until tender.

5. 5

   Strain the sauce, return to the saucepan, add cream and beaten egg, thicken with flour, and add port wine.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 62. The excerpt below is the record exactly as published.

'ld Ducks- Stewed. — Clean, draw, wash, and niift ^ ^31r ducks; stew the giblets in a pint of water until reduced to one-half; whilst this is cooking, put the ducks in a stew-pan, carrot A 3 °tS’ °ne small onion, and small carrot, all cut up small, with pepper and salt to taste, a bunch of sweet mixed herbs, 3 cloves, 1 bay leaf, fii!infr, |vimCed, T3 ! C0V6r the Stew-Pan with a closely- m.iiAj'a’ and 1 et !t Stew SentIy until the birds are wh‘ h en^er’ takf out t^le ducks and strain the sauce, cream rftun? ,to the saucepan and put in a cup of rich aThHe flc WhlCjy 6gg has been beaten; thicken with the hi! t adding two tablespoonfuls of port wine

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