DDV CULINARY WEBSITE

1913 - Dishes and Beverages of the Old South

Wild Duck

DDV CULINARY

 
Culinary Articles » Old Recipes and Ancient Recipes » 1913 - Dishes and Beverages of the Old South Recipes

1913 - Dishes and Beverages of the Old South
Wild Duck

If likely to be fishy, soak an hour in vinegar and water made very salty,
and roast with an onion inside stuck very full of cloves.
Season inside and out, rub over with fat or butter,
and roast in quick heat, to the degree required.
Ducks or geese mild in flavor should be roasted with a
tart apple stuck with cloves inside, also a mild onion.
Rub over with fat, season with salt and pepper inside and out,
and strew inside lightly a small pinch of powdered sage.
A good sauce for them is made by browning half a cup of grated bread crumbs
in a tablespoonful of butter, adding to it a spoonful of tart jelly,
a wineglass of claret, a tablespoonful of tomato catsup,
with seasoning to taste of salt and pepper.


Custom Search