To roast Ducks

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (13)
For the ducks
For the gravy
Instructions (9)
  1. When you have killed and drawn your ducks, shred one onion, and a few sage leaves, put them into your ducks, with pepper and salt.
  2. Spit, singe, and dust them with flour.
  3. Baste them with butter.
  4. If your fire be very hot they will be roasted in twenty minutes, the quicker they are roasted the better they eat.
  5. Just before you draw them dust them with flour, and baste them with butter.
  6. Put them on a dish.
  7. Have ready your gravy, made of the gizzards and pinions, a large blade of mace, a few pepper corns, a spoonful of catchup, the fame of browning, a tea spoonful of lemon pickle, and one onion.
  8. Strain it.
  9. Pour it on your dish, and fend onion sauce in a boat.
Original Text
To roast Ducks. WHEN you have killed and drawn your ducks, shred one onion, and a few sage leaves, put them into your ducks, with pepper and salt, spit, singe, and dust them with flour, baste them with butter; if your fire be very hot they will be roasted in twenty minutes, the quicker they are roasted the better they eat; just before you draw them dust them with flour, and baste them with butter, put them on a dish, have ready your gravy, made of the gizzards and pinions, a large blade of mace, a few pepper corns, a spoonful of catchup, the fame of browning, a tea spoonful of lemon pickle, and one onion; strain it, pour it on your dish, and fend onion sauce in a boat.
Notes
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