HASHED WILD DUCK.

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 15 min Total: 15 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

The remains of cold roast wild duck ↝ Duck, wild, meat and skin, raw [Poultry Products]
1 pint of good brown gravy ↝ Gravy, brown, dry [Soups, Sauces, and Gravies]
2 tablespoonfuls of bread crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
1 glass of claret
salt, cayenne, and mixed spices to taste ↝ Salt, table, iodized [Spices and Herbs]
salt, cayenne, and mixed spices to taste ↝ Peppers, raw, NFS [Other vegetables and combinations]
salt, cayenne, and mixed spices to taste ↝ Spices, poppy seed [Spices and Herbs]
1 tablespoonful of lemon or Seville orange-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (1)

Cut the remains of the duck into neat joints, put them into a stewpan, with all the above ingredients; let them get gradually hot by the side of the fire, and occasionally stir the contents; when on the point of boiling, serve, and garnish the dish with sippets of toasted bread.

Original Text

HASHED WILD DUCK.

1020. INGREDIENTS.—The remains of cold roast wild duck, 1 pint of good brown gravy, 2 tablespoonfuls of bread crumbs, 1 glass of claret, salt, cayenne, and mixed spices to taste; 1 tablespoonful of lemon or Seville orange-juice.

Mode.—Cut the remains of the duck into neat joints, put them into a stewpan, with all the above ingredients; let them get gradually hot by the side of the fire, and occasionally stir the contents; when on the point of boiling, serve, and garnish the dish with sippets of toasted bread.

Time.—About 1/4 hour.

Seasonable from November to February.

Notes

—