Devilled Duck or Teal

Dressed Game and Poultry à la Mode · De Salis, Mrs. (Harriet Anne) · 1888

Source: Dressed Game and Poultry à la Mode
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (11)

a pound of onions ↝ Onions, raw [Vegetables and Vegetable Products]
a piece of green ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
six chillies
two teaspoonfuls of mustard ↝ Mustard greens, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
chutney ↝ Chutney [Mustard and other condiments]
two tablespoonfuls of ketchup ↝ Ketchup [Tomato-based condiments]
half a bottle of claret
the duck or teal

Instructions (4)

Reduce onions, green ginger, and chillies to a pulp.
Add mustard, pepper, salt, cayenne, chutney, ketchup, and claret to the pulp.
Cut up the duck or teal, and put it into the sauce.
Let it simmer for a long time.

Original Text

Devilled Duck or Teal.

Indian Recipe.

Take a pound of onions, a piece of green ginger, and six chillies. Reduce them to a pulp, then add two teaspoonfuls of mustard, pepper, salt, cayenne, and chutney, two tablespoonfuls of ketchup, and half a bottle of claret. Cut up the duck or teal, and put it into the sauce, and let it simmer for a long time—the duck having been previously roasted.

Notes

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