Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- 3 tablespoons flour
- 1 tablespoon butter
- 1 cup bread crumbs
- 1 teaspoon of sage
- 1 teaspoon salt
- 1 small onion cut fine
- 1 large tablespoon butter
Directions
1 pt. milk, 3 tablespoons flour, 1 tablespoon butter ; when the sauce is thick enough break an egg into it and mix thoroughly.
Mrs. J. B. Morgan. '
Ducks to be good must be young and fat, the lower part of the legs and webbing of the feet soft, the under bill, if the duck is young, will break easily.
ROAST^DUCK.
Prepare the same as roast chicken and make a stuffing from 1 cup bread crumbs, 1 teaspoon of sage, 1 small onion cut fine, 1 large tablespoon butter, 1 teaspoon salt, i/i teaspoon pepper; serve with green peas and apple sauce. Ducks may also be stuffed with potato stuffing.
POULTRY AND GAME. 55