Dressed Ducks, or Geese hashed (No. 530)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (18)

an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bit of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
boiling water ↝ Water, tap [Tap water]
a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
the duck
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
catchup

for the hash

No. 530.

for luncheon or supper

The legs of geese, &c. ↝ Frog legs, raw [Finfish and Shellfish Products]
apple sauce ↝ Applesauce, regular [Apples]

for the hash

the duck
the trimmings and stuffing ↝ Ostrich, tip trimmed, raw [Poultry Products]
broth or water ↝ Soup, broth [Soups, broth-based]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
the gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
sippets of bread ↝ Bread, vegetable [Yeast breads]

Instructions (19)

Cut an onion into small dice.
Put it into a stew-pan with a bit of butter.
Fry it, but do not let it get any colour.
Put as much boiling water into the stew-pan as will make sauce for the hash.
Thicken it with a little flour.
Cut up the duck, and put it into the sauce to warm.
Do not let it boil.
Season it with pepper and salt, and catchup.

N.B.

The legs of geese, &c. broiled, and laid on a bed of apple sauce, are sent up for luncheon or supper.

Divide the duck into joints; lay it by ready.
Put the trimmings and stuffing into a stew-pan, with a pint and a half of broth or water.
Let it boil half an hour, and then rub it through a sieve.
Put half an ounce of butter into a stew-pan.
As it melts, mix a table-spoonful of flour with it.
Stir it over the fire a few minutes, then mix the gravy with it by degrees.
As soon as it boils, take off the scum, and strain through a sieve into a stew-pan.
Put in the duck, and let it stew very gently for ten or fifteen minutes, if the duck is rather under-roasted.
If there is any fat, skim it off.
Line the dish you serve it up in with sippets of bread either fried or toasted.

Original Text

Dressed Ducks, or Geese hashed.—(No. 530.)

Cut an onion into small dice; put it into a stew-pan with a bit of butter; fry it, but do not let it get any colour; put as much boiling water into the stew-pan as will make sauce for the hash; thicken it with a little flour; cut up the duck, and put it into the sauce to warm; do not let it boil; season it with pepper and salt, and catchup.

[327]N.B. The legs of geese, &c. broiled, and laid on a bed of apple sauce, are sent up for luncheon or supper. Or,

Divide the duck into joints; lay it by ready; put the trimmings and stuffing into a stew-pan, with a pint and a half of broth or water; let it boil half an hour, and then rub it through a sieve; put half an ounce of butter into a stew-pan; as it melts, mix a table-spoonful of flour with it; stir it over the fire a few minutes, then mix the gravy with it by degrees; as soon as it boils, take off the scum, and strain through a sieve into a stew-pan; put in the duck, and let it stew very gently for ten or fifteen minutes, if the duck is rather under-roasted: if there is any fat, skim it off: line the dish you serve it up in with sippets of bread either fried or toasted.

Notes

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