Ducks à-la-mode

The Experienced English Housekeeper · Elizabeth Raffald · 1784

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

Ingredients (22)

forcemeat

the crumbs of a penny loaf
four ounces of fat bacon scraped
a little parsley ↝ Parsley, raw [Not included in a food category]
thyme ↝ Thyme, fresh [Spices and Herbs]
lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
two shallots or onions shred very fine ↝ Shallots, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

for larding

bacon ↝ Beef, bacon, cooked [Bacon]

for dredging

flour ↝ Flour, 00 [Cereal Grains and Pasta]

for stewing

three pints of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a glass of red wine ↝ Wine, red [Wine]
a tea-spoonful of lemon pickle ↝ Pickles, dill [Olives, pickles, pickled vegetables]
a large one of walnut and mushroom catchup ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
one of browning ↝ Sugars, brown [Sweets]
one anchovy
chyan pepper to your taste ↝ Peppers, raw, NFS [Other vegetables and combinations]

for finishing

a few truffles
morels ↝ Mushrooms, morel, raw [Vegetables and Vegetable Products]

main ingredient

two ducks

Instructions (10)

Slit two ducks down the back, and bone them carefully.
Make a forcemeat of the crumbs of a penny loaf, four ounces of fat bacon scraped, a little parsley, thyme, lemon peel, two shallots or onions shred very fine, with pepper, salt, and nutmeg to your taste, and two eggs.
Stuff your ducks with it and sew them up.
Lard them down each side of the breast with bacon.
Dredge them well with flour.
Put them in a Dutch oven to brown.
Put them into a stew-pan, with three pints of gravy, a glass of red wine, a tea-spoonful of lemon pickle, a large one of walnut and mushroom catchup, one of browning, and one anchovy, with chyan pepper to your taste.
Stew them gently over a slow fire for an hour.
When enough, thicken your gravy, and put in a few truffles and morels.
Strain your gravy and pour it upon them.

Original Text

Ducks à-la-mode.
SLIT two ducks down the back, and bone them carefully, make a forcemeat of the crumbs of a penny loaf, four ounces of fat bacon scraped, a little parsley, thyme, lemon peel, two shallots or onions shred very fine, with pepper, salt, and nutmeg to your taste, and two eggs, stuff your ducks with it and sew them up, lard them down each side of the breast with bacon, dredge them well with flour, and put them in a Dutch oven to brown, then put them into a stew-pan, with three pints of gravy, a glass of red wine, a tea-spoonful of lemon pickle, a large one of walnut and mushroom catchup, one of browning, and one anchovy, with chyan pepper to your taste; stew them gently over a slow fire for an hour; when enough, thicken your gravy, and put in a few truffles and morels, strain your gravy and pour it upon them.—You may à-la-mode a goose the same way.

Notes

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