Ducks

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Time: Cook: 20 min Total: 20 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (13)

For stuffing the ducks

some sage and onion chopped fine ↝ Spices, sage, ground [Spices and Herbs]
some sage and onion chopped fine ↝ Onions, raw [Vegetables and Vegetable Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

For basting

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For gravy

the gizzard and pinions ↝ Gizzard [Liver and organ meats]
the gizzard and pinions ↝ Nuts, brazilnuts, raw [Nut and Seed Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a tea spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a few grains of pepper ↝ Spices, pepper, black [Spices and Herbs]
a large blade of mace ↝ Spices, mace, ground [Spices and Herbs]
a tea-spoonful of catchup

Instructions (10)

Prepare the ducks for the spit in the same manner as geese.
Put into the body some sage and onion chopped fine, with pepper and salt.
When you lay them down, singe, dust, and baste them with butter.
A good fire will roast them in about twenty minutes.
Before you take them up, dust them with flour.
Give them another basting with butter to make them froth and look brown.
Make your gravy of the gizzard and pinions, with an onion, a tea spoonful of lemon pickle, a few grains of pepper, a large blade of mace, and a tea-spoonful of catchup.
When they are thoroughly stewed, strain off the gravy.
Put some gravy into the dish with the ducks, and the remainder in a boat or bason.
Wild ducks must be done in the same manner.

Original Text

Ducks.
YOU must prepare them for the spit in the same manner you do geese, by putting into the body some sage and onion chopped fine, with pepper and salt. When you lay them down, singe, dust, and baste them with butter, and a good fire will roast them in about twenty minutes. Before you take them up, dust them with flour, and give them another basting with butter to make them froth and look brown. Your gravy must be made of the gizzard and pinions, with an onion, a tea spoonful of lemon pickle, a few grains of pepper, a large blade of mace, and a tea-spoonful of catchup. When they are thoroughly stewed, strain off the gravy, put some into the dish with the ducks, and the remainder in a boat or bason. Wild ducks must be done in the same manner.

Notes

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