Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- a bunch of parsley fine
- a gill of gravy
- a tablespoonful of lemon juice
- a small piece of butter
- 34 poultry
- parsley
- lemon juice
- salt
- pepper
Directions
MRS. S. MERRILL.
Scald and lay them in water a few minutes, then lay them in a dish, pour boiling milk over them, and let them lie in it two or three minutes; take them out, dredge with flour and put them in a saucepan of cold water, cover close and boil twenty minutes; take them out, cover, and set where they will keep warm, and make the sauce as follows : chop a large onion and a bunch of parsley fine and put therein a gill of gravy; add a tablespoonful of lemon juice, a little salt, pepper, and a small piece of butter; stew them half an hour, then lay the ducks into a dish and pour the sauce over them. 3
34 POULTRY.