Duck with Gravy

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

duck

your duck

sauce

a spoonful of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
the same of red wine ↝ Wine, red [Wine]
a little of your onion sauce, or an onion sliced exceeding thin ↝ Onions, raw [Vegetables and Vegetable Products]
an onion sliced exceeding thin ↝ Onions, raw [Vegetables and Vegetable Products]
a tea spoonful of caper liquor ↝ Capers, canned [Spices and Herbs]
a little browning ↝ Sugars, brown [Sweets]

Instructions (4)

Cut up your duck as for eating, put it in a tossing-pan, with a spoonful of good gravy, the same of red wine, a little of your onion sauce, or an onion sliced exceeding thin.
When it has boiled two or three minutes, lay the duck in your dish, pour the gravy over it.
The gravy must not be thickened.
You may add a tea spoonful of caper liquor, or a little browning.

Original Text

CUT up your duck as for eating, put it in a tossing-pan, with a spoonful of good gravy, the same of red wine, a little of your onion sauce, or an onion sliced exceeding thin; when it has boiled two or three minutes, lay the duck in your dish, pour the gravy over it, must not be thickened; you may add a tea spoonful of caper liquor, or a little browning.

Notes

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