Stewed Duck

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For stewing the duck
For thickening the sauce
For garnishing
Instructions (12)
  1. Put a deep stew-pan over the fire, with a piece of fresh butter.
  2. Singe your duck and flour it.
  3. Turn it in the pan two or three minutes.
  4. Pour out all the fat, but let the duck remain in the pan.
  5. Put to it half a pint of good gravy, a pint of peas, some lettuces cut small, a small bundle of sweet-herbs, a little pepper and salt.
  6. Cover them close, and let them stew for half an hour, now and then give the pan a shake.
  7. When they are just done, grate in a little nutmeg, and put in a very little beaten mace.
  8. Thicken it either with a piece of butter rolled in flour, or the yolk of an egg beat up with two or three spoonfuls of cream.
  9. Shake it all together for three or four minutes.
  10. Take out the sweet herbs.
  11. Lay the duck in the dish, and pour the sauce over it.
  12. You may garnish with boiled mint chopp'd, or let it alone.
Original Text
PUT a deep stew-pan over the fire, with a piece of fresh butter, singe your duck and flour it, turn it in the pan two or three mi- nutes, then pour out all the fat, but let the duck remain in the pan; put to it half a pint of good gravy, a pint of peas, some lettuces cut small, a small bundle of sweet-herbs, a little pepper and salt, cover them close, and let them stew for half an hour, now and then give the pan a shake; when they are just done, grate in a little nutmeg, and put in a very little beaten mace, and thicken it either with a piece of butter rolled in flour, or the yolk of an egg beat up with two or three spoonfuls of cream; shake it all to- gether for three or four minutes, take out the sweet herbs, lay the duck in the dish, and pour the sauce over it. You may gar- nish with boiled mint chopp'd, or let it alone.
Notes
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