Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one tablespoonful wine
- a spoonful of browned flour
- a cup of cream
- sage
- salt
- pepper
Directions
Clean, wash and wipe the ducks very carefully. To the usual dressing add a little sage. Stuff, and sew up as usual, reserving the giblets for the gravy. If they are tender, they will not require more than an hour to roast. Baste well. Skim the gravy before putting in the giblets and thickening. The giblets should be stewed in a very little water, then chopped fine, and added to the gravy in the dripping-pan, with a chopped shallot and a spoonful of browned flour, Currant or grape jelly is the proper sauce.
WILD DUCKS (STEWED).
Prepare by parboiling for ten minutes. Lay in cold water for half an hour. Cut into joints, pepper, salt and flour them. Fry a light brown in some butter. Put them in a stewpan and cover with gravy made from the giblets, necks, and some pieces of veal. Season with salt and pepper. Cover and stew for half an hour or until tender, take out the duck, skim the gravy and strain; add half a cup of cream, or some rich milk in which an egg has been beaten, thicken with brown flour, add one tablespoonful wine, and the juice of half a lemon beaten in slowly, or the cream may curdle, Boil
up and pour over the ducks and serve.
BROILED CHICKEN. Cut some fowls down the back, truss legs and wings as for boiling, with the liver and gizzard under the'wing ; baste them well with butter, sprinkle with pepper and
acai PME EBS: Pos Ne
96 THE BREADMAKER’S COOKING LESSONS.
salt, and broil them slowly over a clear fire, turning frequently, and basting well till cooked.