Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Mace | 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-half pound butter to one pound flour
- half pint of water
- a pint of gravy
- a pint of boiled green peas
- a sprig of thyme
- two sage leaves
- 0 game
- two anchovies
- pepper
- sage
- salt
- thyme
- parsley
- nutmeg
- mace
- cloves
- lemon peel
Directions
DUCK— BOILED.
Dress and rub well inside with salt and pepper, truss and tie in shape, drawing the legs in to the body, in which put one or two sage leaves, a little finely chopped oniou, and a little jellied stock or gravy; rub over with salt and pepper; make a paste in the proportion of one-half pound butter to one pound flour, in which enclose the duck, tie a cloth around all, and boil two hours, or until quite tender, keeping it well covered with boiling water.
DUCK— ROASTED.
Ducks are dressed and stuffed in the same manner as poultry, or a stuffing of mashed potatoes and onions, in equal propor- tions, seasoned with butter, pepper, sage and salt, may be used. Young ducks should roast from twenty-five to thirty minutes; full-grown for an hour or more, with frequent basting. Some prefer them underdone, served very hot, but thorough cooking will prove more generally palatable. Serve with currant jelly, apple sauce and green peas. If old, parboil before roasting.
Place the remains of a cold roast duck in a stew-pan with a pint of gravy and a little sage, cover closely, and let it simmer for half an hour; add a pint of boiled green peas, stew a few minutes, remove to dish, and pour over it the gravy and peas.
Frogs may be broiled, or made into a fricasee seasoned with tomato catsup. The hind legs alone are eaten, and are a great delicacy.
HARE— JUGGED.
Skin, cut in pieces, strew with pepper and salt, fry brown, season with two anchovies, a sprig of thyme, a little chopped parsley, nutmeg, mace, cloves, and grated lemon peel. Put a la}'er of the pieces with the seasoning into a jug, then a layer of bacon sliced very thin, and so on until all is used; add a scant half pint of water, cover the jug close and put in cold water, let boil three or four hours, according to the age of the hare; take the jug out of kettle, pick out the unmelted bacon, and make a gravy of a little butter and flour with a little catsup. A tea-spoon of lemon peel will heighten the flavor.