Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cup of boiling water
- four slices of raw potato into
- a small piece of raw potato into
- two into the body of the bird
- 27 when finished
- salt
- pepper
Directions
Nearly all wild ducks have a strong' or fishy flavor. To lessen this flavor put an onion cut in two into the body of the bird, and let stand some hours before cooking.
(Mean the same as poultry and wipe both inside and out with a damp towel; tuck back the wings and truss the legs close to the body: rub with salt, pepper, butter and flour: place in a baking pan and add one cup of boiling water; roast twenty-five to thirty-five minutes in a hot oven, basting occasionally with butter; serve very hot. with slices of lemon or currant jelly.
Prying is cooking in hot fat deep enough to entirely cover the articles to be cooked. When food is properly tried the fat is hot enough to instantly sear the outer surface and thus prevent it soak- ing into the food. All food to be fried should be thoroughly dried; if water should drop into the hot fat it would cause the fat to boil over, and there is danger of it taking- fire and causing greal trouble. Food that does not contain sufficient albumen to form a coating on the outside as soon as immersed into the hot fat should be rolled in crumbs, then in egg and again in crumbs to form a grease-proof covering. A frying-basket, or a wire basket with a long handle, is very convenient for frying purposes. In many cook books we read, "heat the fat smoking hot." That depends entirely upon the kind of fat yon are using; lard will smoke at a much lower temperature than oil. When fat smokes it loses some of its browning properties; never let fat heat without putting a small piece of raw potato into it. As soon as the potato begins to brown drop in a fresh piece of potato; if it browns in one minute the fat is hot enough to fry potatoes and dough mixtures. For such food as we roll in bread crumbs and egg the fat should be hot enough to brown a bit of bread in forty seconds.
The best fat for frying purposes is a mixture of beef suet and oil. as both these fats can be heated to a much higher temperature with- out smoking than lard. Olive oil is the purest fat for frying, but is too expensive for general use.
For frying the same fat can be used several times if properly cared for. The most delicate croquettes can be fried in the same fat with fish and not be marred in flavor. When frying several different kinds of food at the same time, begin with potatoes, then dough mix- tures and lastly articles rolled in crumbs.
FRYING 27
When finished with the fat drop three or four slices of raw potato into it ; cool slightly, and strain through a fine strainer or a strainer cloth.