To stew DUCKS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Instructions (8)
  1. Take three young ducks, lard them down each side the breast, dust them with flour, and set them before the fire to brown.
  2. Put them in a stew-pan, with a quart of water, a pint of red wine, one spoonful of walnut catchup, the same of browning, one anchovy, half a lemon, a clove of garlick, a bundle of sweet herbs, chyan pepper to your taste.
  3. Let them stew slowly for half an hour, or till they are tender.
  4. Lay them on a dish and keep them hot.
  5. Skim off the fat, strain your gravy through a hair sieve.
  6. Add to it a few morels and truffles.
  7. Boil it quick till reduced to little more than half a pint.
  8. Pour it over your ducks.
Original Text
To stew DUCKS. TAKE three young ducks, lard them down each side the breast, dust them with flour, and set them before the fire to brown, then put them in a stew-pan, with a quart of water, a pint of red wine, one spoonful of walnut catchup, the same of browning, one anchovy, half a lemon, a clove of garlick, a bundle of sweet herbs, chyan pepper to your taste, let them stew slowly for half an hour, or till they are tender, lay them on a dish and keep them hot, skim off the fat, strain your gravy through a hair sieve, add to it a few morels and truffles, boil it quick till reduced to little more than half a pint, pour it over your ducks,
Notes
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