Larded Ducks

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 (10)
For stewing the ducks
Instructions (5)
  1. Lard your ducks as larded and half roasted, then take them off the spit.
  2. Put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, some shalots, first roasted and peeled, half a pint of large oysters, the liquor strained and the beards taken off, two or three little onions minced small, a very little stripped thyme, mace, pepper, and a little ginger, beat fine.
  3. Cover it close, and let them stew half an hour over a slow fire.
  4. Grate off a French roll when you put in your gravy and wine.
  5. When they are enough take them up, and pour the sauce over them.
Original Text
LARD your ducks as larded and half roasted, then take them off the spit, put them into a large earthen pipkin, with half a pint of red wine, and a pint of good gravy, some shalots, first roast- ed and peeled, half a pint of large oysters, the liquor strained and the beards taken off, two or three little onions minced small, a very little stripped thyme, mace, pepper, and a little ginger, beat fine; cover it close, and let them stew half an hour over a slow fire, and then grate off a French roll grated when you put in your gravy and wine, when they are enough take them up, and pour the sauce over them.
Notes
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