Hashed Duck

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

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (10)

The remains of cold roast duck ↝ Duck, Peking [Turkey, duck, other poultry]
rather more than 1 pint of weak stock or water ↝ Water, tap [Tap water]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
1 oz. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
thickening of butter and flour ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt and cayenne to taste ↝ Salt, table, iodized [Spices and Herbs]
1/2 teaspoonful of minced lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
1 dessertspoonful of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
1/2 glass of port wine
sippets of toasted bread ↝ Bread, vegetable [Yeast breads]

Instructions (12)

Cut the duck into nice joints, and put the trimmings into a stewpan.
Slice and fry the onion in a little butter.
Add the fried onion to the duck trimmings.
Pour in the weak stock or water, and stew gently for 1 hour.
Strain the liquor.
Thicken the strained liquor with butter and flour.
Season with salt and cayenne.
Add the minced lemon-peel, lemon-juice, and port wine.
Boil the gravy up and skim well.
Lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil.
Let the duck soak in the gravy for about 1/2 hour.
Garnish with sippets of toasted bread.

Original Text

HASHED DUCK (Cold Meat Cookery).

932. INGREDIENTS.—The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of butter, thickening of butter and flour, salt and cayenne to taste, 1/2 teaspoonful of minced lemon-peel, 1 dessertspoonful of lemon-juice, 1/2 glass of port wine.

Mode.—Cut the duck into nice joints, and put the trimmings into a stewpan; slice and fry the onion in a little butter; add these to the trimmings, pour in the above proportion of weak stock or water, and stew gently for 1 hour. Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining ingredients; boil it up and skim well; lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil: they should soak in the gravy for about 1/2 hour. Garnish with sippets of toasted bread. The hash may be made richer by using a stronger and more highly-flavoured gravy; a little spice or pounded mace may also be added, when their flavour is liked.

Time.—1-1/2 hour. Average cost, exclusive of the cold duck, 4d.

Seasonable from November to February; ducklings from May to August.

THE DUCK.—This bird belongs to the order of Natatores, or Swimmers; the most familiar tribes of which are ducks, swans, geese, auks, penguins, petrels, pelicans, guillemots, gulls, and terns. They mostly live in the water, feeding on fish, worms, and aquatic plants. They are generally polygamous, and make their nests among reeds, or in moist places. The flesh of many of the species is eatable, but that of some is extremely rank and oily. The duck is a native of Britain, but is found on the margins of most of the European lakes. It is excessively greedy, and by no means a nice feeder. It requires a mixture of vegetable and animal food; but aquatic insects, corn, and vegetables, are its proper food. Its flesh, however, is savoury, being not so gross as that of the goose, and of easier digestion. In the green-pea season it is usually found on an English table; but, according to Ude, "November is its proper season, when it is plump and fat."

Notes

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