To stew Ducks

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (15)
For the ducks
For the first sauce
For the second sauce
Instructions (16)
  1. Slit the ducks down the back.
  2. Season them with pepper and salt.
  3. Lay them on a very clear fire, at a great distance.
  4. Let the insides lie next the fire till it is above half done.
  5. Then turn them, and take great care the flesh does not burn.
  6. Throw some fire cuttings of bread over it, and let them be of a fine brown, but not burnt.
First Sauce
  1. Prepare a sauce of good gravy with mushrooms.
  2. Garnish with lemon and the broiled livers.
  3. Cut, slash, and broil the gizzards with pepper and salt.
Second Sauce
  1. Take a handful of sorrel, dip it in boiling water, and drain it.
  2. Have ready half a pint of good gravy, a shalot shredded small, and some parsley boiled very green.
  3. Thicken the gravy with a piece of butter rolled in flour.
  4. Add a glass of red wine.
  5. Lay your sorrel in heaps around the fowls.
  6. Pour the sauce over them.
  7. Garnish with lemon.
Original Text
To stew Ducks. SLIT them down the back, and season them with pepper and salt, lay them on a very clear fire, and at a great distance. Let the insides lie next the fire till it is above half done; then turn them, and take great care the flesh does not burn; throw some fire cuttings of bread over it, and let them be of a fine brown, but not burnt. Let your sauce be good gravy, with mushrooms, and garnish with lemon and the livers broiled, the gizzards cut, slashed, and broiled with pepper and salt. Or this sauce. Take a handful of sorrel, dip it in boiling water, drain it, and have ready half a pint of good gravy, a shalot shred small, and some parsley boiled very green; thicken it with a piece of butter rolled in flour, and add a glass of red wine, then lay your sorrel in heaps round the fowls, and pour the sauce over them. Garnish with lemon.
Notes
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