1902 - With a Saucepan Over the Sea

Ireland - Ragout of Duck

DDV CULINARY

Clean and cut up a fine young duck,
fry it in butter or drippings,
with an onion,
and 2 ounces chopped ham,
add 1 ounce flour, stir,
and add 1/2 pint of hot water
and a tablespoonful of vinegar,
some parsley,
a little thyme,
and a piece of celery.
Cover, and cook 1 hour,
season, and serve with a border of potato croquettes,
or mashed potatoes, browned.