pan to the side, and stir in four ounces o£ dried
and sifted flour. Put the mixture again upon
the fire, and stir it briskly -with a wooden spoon
for three or four minutes; then add a little
lemon or orange flavouring and a well-beaten
egg ; and when this is thoroughly incorporated
with the other ingredients a second egg may be
added, and if it is required the yolk of a third,
but the eggs must be added singly and whisked
thoroughly before they are put in, and care must
be taken that the paste is left stiff enough not
to spread when it is put upon the baking sheet.
Make the paste up into small flat loaves, four
inches long and one inch and a half wide, and
bake these on a buttered sheet until they are
lightly and evenly coloiu'ed. A few minutes
before they are taken from the oven sprinkle a
little powdered sugar over them, and before
serving open them at the side, and introduce a
little jam or maimalade✪ Duchess Loaves. PUe them neatly on
a napkin before sending them to table. Time
to bake, about a quarter of an hour. Probable
cost, lOd., for this quantity. Sufficient for a
small dish.
Duck (a la Fran^aise). — Lard the breast of
a duck with bacon, and put it on the spit before
a clear fire for twenty minutes, and then into
a stewpan of gravy previously prepared in
the following manner : — To one pint of beef
gravy add two dozen chestnuts, roasted and
peeled, two onions, sliced and fried in butter,
two sage-leaves, and a sprig of thyme ; pepper
and salt. When the duck has stewed twenty
minutes put it on a dish, add a quarter of a
pint of port wine to the graA'y, a little butter
and flour to thicken, pour it hot over the duck,
and serve. Probable cost, 3s. to 4s. Sufficient
for four or five persons.
IDllck (a r Italienne). — Cook a.duck en braise
(sec Duck, Braised, with Turnips) . Put two large
table-spoonfuls of oil into a stewpan, add a bunch
of parsley, some chives and mushrooms, mince
them very finely and stew for ten minutes,
then thicken with flour, and pour the gravy
from the duck, and simmer for a few minutes
longer. Skim and strain the whole, which
ought to be rather thick, and send to table with
the duck. Time to braise, three-quarters of an
hour. Probable cost, 3s. 6d. to 4s. Sufficient
for four or five persons.
Duck (a la mode) . — Take a couple of duoks,
divide them into quarters, and lay them in a
stewpan with a sprinkling of flour, pepper, and
salt. Put a large lump of butter divided into
pieces at the bottom of the stewpan, and fry the
ducks until they are a nice light brown colour.
Remove the frjang fat, and pour in half a pint
of gra^vy, and the same of port ; sprinkle more
flour and add a bunch of sweet herbs, two or
three shallots minced fine, an anchovj-, and
a Kttle cayenne. When the ducks have been
stewing in the gravy for about twenty minutes,
if the stewpan has been tightly closed, they
will be found done enough. Put the ducks on
a dish, take out the herbs, cloai- off any
fat, and serve with the sauce thrown over
them. Probable cost, 7s. 6d. per couple.
S-ufficient, a couple of ducks for six or seven
persons.
✪ Duck (a la Française)
Page 471 · 5 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
pan to the side, and stir in four ounces of dried and sifted flour. Put the mixture again upon the fire, and stir it briskly -with a wooden spoon for three or four minutes; then add a little lemon or orange flavouring and a well-beaten egg ; and when this is thoroughly incorporated with the other ingredients a second egg may be added, and if it is required the yolk of a third, but the eggs must be added singly and whisked thoroughly before they are put in, and care must be taken that the paste is left stiff enough not to spread when it is put upon the baking sheet. Make the paste up into small flat loaves, four inches long and one inch and a half wide, and bake these on a buttered sheet until they are lightly and evenly coloured. A few minutes before they are taken from the oven sprinkle a little powdered sugar over them, and before serving open them at the side, and introduce a little jam or marmalade. Pile them neatly on a napkin before sending them to table. Time to bake, about a quarter of an hour. Probable cost, lOd., for this quantity. Sufficient for a small dish.
Duck (a la Fran^aise). — Lard the breast of a duck with bacon, and put it on the spit before a clear fire for twenty minutes, and then into a stewpan of gravy previously prepared in the following manner : — To one pint of beef gravy add two dozen chestnuts, roasted and peeled, two onions, sliced and fried in butter, two sage-leaves, and a sprig of thyme ; pepper and salt. When the duck has stewed twenty minutes put it on a dish, add a quarter of a pint of port wine to the gravy, a little butter and flour to thicken, pour it hot over the duck, and serve. Probable cost, 3s. to 4s. Sufficient for four or five persons.
Duck (a r Italienne). — Cook a.duck en braise (sec Duck, Braised, with Turnips) . Put two large table-spoonfuls of oil into a stewpan, add a bunch of parsley, some chives and mushrooms, mince them very finely and stew for ten minutes, then thicken with flour, and pour the gravy from the duck, and simmer for a few minutes longer. Skim and strain the whole, which ought to be rather thick, and send to table with the duck. Time to braise, three-quarters of an hour. Probable cost, 3s. 6d. to 4s. Sufficient for four or five persons.
Duck (a la mode) . — Take a couple of duoks, divide them into quarters, and lay them in a stewpan with a sprinkling of flour, pepper, and salt. Put a large lump of butter divided into pieces at the bottom of the stewpan, and fry the ducks until they are a nice light brown colour. Remove the frjang fat, and pour in half a pint of gravy, and the same of port ; sprinkle more flour and add a bunch of sweet herbs, two or three shallots minced fine, an anchovj-, and a little cayenne. When the ducks have been stewing in the gravy for about twenty minutes, if the stewpan has been tightly closed, they will be found done enough. Put the ducks on a dish, take out the herbs, cloai- off any fat, and serve with the sauce thrown over them. Probable cost, 7s. 6d. per couple. Sufficient, a couple of ducks for six or seven persons.
Records on this page
Duchess LoavesDuck (a la Française)Duck (a la Italienne)Duck, Braised, with TurnipsDuck (a la mode)