Sauce for Duck

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
For boiling the duck or rabbit
For the sauce
Instructions (8)
  1. Boil your duck or rabbit in a good deal of water, be sure to skim your water, for there will always rise a skimm, which if it boils down will discolour your fowls, &c.
  2. They will take about half an hour boiling.
  3. For sauce, peel your onions, and throw them into water as you peel them, then cut them into thin slices, boil them in milk and water, and skim the liquor.
  4. Half an hour will boil them.
  5. Throw them into a clean sieve to drain them, then put into a sauce-pan, and chop them small.
  6. Shake in a little flour to them, two or three spoonfuls of cream, a good piece of butter rolled in a little flour, add a little juice of lemon, a little pepper and salt.
  7. Let all stew together for half an hour, then add two spoonfuls of red wine.
  8. This sauce is most proper for a duck; lay your duck in the dish, and pour your sauce over it.
Original Text
BOIL your duck or rabbit in a good deal of water, be sure to skim your water, for there will always rise a skimm, which if it boils down will discolour your fowls, &c. They will take about half an hour boiling; for sauce, your onions must be peel'd, and throw them into water as you peel them, then cut them into thin slices, boil them in milk and water, and skim the liquor. Half an hour will boil them. Throw them into a clean sieve to drain them, then put into a sauce-pan, and chop them small, shake in a little flour to them, two or three spoonfuls of cream, a good piece of butter rolled in a little flour, add a little juice of lemon, a little pepper and salt, let all stew together for half an hour, then add two spoonfuls of red wine. This sauce is most proper for a duck; lay your duck in the dish, and pour your sauce over it.
Notes
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