Duck à la braise

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (20)

Lard the duck
a slice or two of beef ↝ Beef, ground, raw [Ground beef]
a piece of bacon ↝ Beef, bacon, cooked [Bacon]
some more beef sliced ↝ Beef, ground, raw [Ground beef]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
whole pepper ↝ Spices, pepper, black [Spices and Herbs]
a slice of lemon ↝ Lemon, raw [Citrus fruits]
a bunch of sweet-herbs ↝ Onions, sweet, raw [Vegetables and Vegetable Products]
some flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quart of beef broth or boiling water ↝ Soup, beef broth, cubed, dry [Soups, Sauces, and Gravies]
a quart of beef broth or boiling water ↝ Water, tap [Tap water]
a little heated red wine ↝ Wine, red [Wine]
some more wine ↝ Wine, rice [Wine]
cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
shalot
a little mint ↝ Spearmint, fresh [Spices and Herbs]
juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
chopped tarragon ↝ Parsley, raw [Not included in a food category]
artichoke bottoms boiled and quartered ↝ Artichoke [Other vegetables and combinations]

Instructions (8)

Lard the duck.
Lay a slice or two of beef at the bottom of the pan, and on these the duck, a piece of bacon, and some more beef sliced, an onion, a carrot, whole pepper, a slice of lemon, and a bunch of sweet-herbs.
Cover this close, and set it over the fire for a few minutes, shaking in some flour.
Then pour in a quart of beef broth or boiling water, and a little heated red wine.
Stew it for half an hour.
Strain the sauce, and skim it.
Put to it some more wine if necessary, with cayenne, shalot, a little mint, juice of a lemon, and chopped tarragon.
If agreeable to your taste, add artichoke bottoms boiled and quartered.

Original Text

Duck à la braise.

Lard the duck; lay a slice or two of beef at the bottom of the pan, and on these the duck, a piece of bacon, and some more beef sliced, an onion, a carrot, whole pepper, a slice of lemon, and a bunch of sweet-herbs. Cover this close, and set it over the fire for a few minutes, shaking in some flour: then pour in a quart of beef broth or boiling water, and a[165] little heated red wine. Stew it for half an hour; strain the sauce, and skim it; put to it some more wine if necessary, with cayenne, shalot, a little mint, juice of a lemon, and chopped tarragon. If agreeable to your taste, add artichoke bottoms boiled and quartered.

Notes

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