DUCK AND GREEN PEAS.--Cut the rind from ^ lb. of
lean bacon. Divide it into pieces 2 inches square and fry a light
brown with butter. Dredge in a little flour, and stir 3 minutes.
Add a pint of broth, an onion stuck with cloves, a bunch of sweet
COOK COUNTY COOK BOOK 287
herbs, salt and pepper. The duck should be previously fried or
roasted for 10 minutes, and put into the stewpan with the gravy
and stewed slowly for 1J4 hrs., or until tender. Stew a qt. of peas-
with butter in another pan. Place the ducks and peas on a hot
dish, pour over them the gravy, strained and thickened, and serve
hot.— Mrs. C. J. Jeffries, Winnetka, 111.
COLD DUCK STEWED WITH GREEN PEAS.— Cut a cold
roast duck into even sized pieces, season with a dash of cayenne
pepper and salt, add the finely minced peel of J^ a lemon. Put into
a stewpan and pour over ^ pt. of good gravy, and place it over a
clear fire to become very hot, but do not let it boil. Boil a qt. of
green peas✪ Cold Duck Stewed with Green Peas, drain, and season with butter, pepper and salt, pile
them in the center of a hot dish, arrange the pieces of duck around
them, and serve. — Mabel Sturtevant, 105 S, Dearborn St., Chicago,
111.
"CREOLE" SALAMI OF DUCK.— Melt in a saucepan 2 ta-
blespoons of butter, and stir into this a J^ tablespoon each of
chopped ham, onion, celery, sweet pepper and parsley, with a table-
spoon of flour, a J4 <5f a. teaspoon of salt, and a Yt. teaspoon of pap-
rika,. Stir for 3 minutes, then add a cup of consomme, 2 cloves
and a blade of mace. Simer for an hr.; strain, and add to it 2 cups
of cold duck✪ Creole Salami of Duck, cut into neat pieces an inch long. Boil 1 minute to
heat the meat thoroughly, and serve. Garnish with sippets of
fried bread. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywoou, 111.
ROAST MALLARD OR TEAL DUCK.— Singe, draw and
remove all the tiny pin feathers. Then wash very quickly, both
inside and out, with cool water, and wipe perfectly dry. For the
stuffing take equal parts of chopped tart apples, and sifted bread
crumbs, which have been browned in the oven,^and boiled onions.
Season highly with salt, pepp&r, and a little sage, and moisten with
2 or 3 tablespoons of melted butter. Stuff the ducks, sew and
truss. Put on a rack in a pan, sprinkle with salt pork and put inio
a very hot oven. In about 5 minutes the ducks will be light brown.
Now reduce the heat and pour into the pan a very little water.
The dripping fat will burn unless a little hot water is added. Baste
every 4 or 5 minutes. In 40 minutes the ducks will be sufficiently
cooked, if liked a trifle rare, but many prefer a longer cooking.
When nearly done, the pork must be removed and the birds evenly
288 FOWL
browned on all sides. Serve with olive sauce. — Mrs. Joseph King,
Kenilworth, 111.
PEANUT STUFFING FOR DUCKS.— Prepare the ducks for
roasting and make a stuffing of bread crumbs seasoned with but-
ter, pepper✪ Roast Mallard or Teal Duck and salt. Chop a cup of roasted and shelled peanuts
to a powder and rub them into the bread crumbs. Stuff the ducks
with this mixture and roast, basting frequently. — Mrs. Chris.
Worthington, Des Plaines, 111.
GOOSE
Page 196 · 4 recipe records on this page
Presented as published in 1912. 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
DUCK AND GREEN PEAS.--Cut the rind from ^ lb. of lean bacon. Divide it into pieces 2 inches square and fry a light brown with butter. Dredge in a little flour, and stir 3 minutes. Add a pint of broth, an onion stuck with cloves, a bunch of sweet
herbs, salt and pepper. The duck should be previously fried or roasted for 10 minutes, and put into the stewpan with the gravy and stewed slowly for 1J4 hrs., or until tender. Stew a qt. of peas with butter in another pan. Place the ducks and peas on a hot dish, pour over them the gravy, strained and thickened, and serve hot.— Mrs. C. J. Jeffries, Winnetka, 111.
COLD DUCK STEWED WITH GREEN PEAS.— Cut a cold roast duck into even sized pieces, season with a dash of cayenne pepper and salt, add the finely minced peel of J^ a lemon. Put into a stewpan and pour over ^ pt. of good gravy, and place it over a clear fire to become very hot, but do not let it boil. Boil a qt. of green peas, drain, and season with butter, pepper and salt, pile them in the center of a hot dish, arrange the pieces of duck around them, and serve. — Mabel Sturtevant, 105 S, Dearborn St., Chicago,
"CREOLE" SALAMI OF DUCK.— Melt in a saucepan 2 tablespoons of butter, and stir into this a J^ tablespoon each of chopped ham, onion, celery, sweet pepper and parsley, with a tablespoon of flour, a J4 <5f a. teaspoon of salt, and a Yt. teaspoon of paprika. Stir for 3 minutes, then add a cup of consomme, 2 cloves and a blade of mace. Simer for an hr.; strain, and add to it 2 cups of cold duck, cut into neat pieces an inch long. Boil 1 minute to heat the meat thoroughly, and serve. Garnish with sippets of fried bread. — Mrs. L. C. Crawford, 1003 S. 3rd Ave., Maywood, 111.
ROAST MALLARD OR TEAL DUCK.— Singe, draw and remove all the tiny pin feathers. Then wash very quickly, both inside and out, with cool water, and wipe perfectly dry. For the stuffing take equal parts of chopped tart apples, and sifted bread crumbs, which have been browned in the oven,^and boiled onions. Season highly with salt, pepper, and a little sage, and moisten with 2 or 3 tablespoons of melted butter. Stuff the ducks, sew and truss. Put on a rack in a pan, sprinkle with salt pork and put into a very hot oven. In about 5 minutes the ducks will be light brown. Now reduce the heat and pour into the pan a very little water. The dripping fat will burn unless a little hot water is added. Baste every 4 or 5 minutes. In 40 minutes the ducks will be sufficiently cooked, if liked a trifle rare, but many prefer a longer cooking. When nearly done, the pork must be removed and the birds evenly
browned on all sides. Serve with olive sauce. — Mrs. Joseph King, Kenilworth, 111.
PEANUT STUFFING FOR DUCKS.— Prepare the ducks for roasting and make a stuffing of bread crumbs seasoned with butter, pepper and salt. Chop a cup of roasted and shelled peanuts to a powder and rub them into the bread crumbs. Stuff the ducks with this mixture and roast, basting frequently. — Mrs. Chris. Worthington, Des Plaines, 111.
GOOSE
Records on this page
Cold Duck Stewed with Green PeasCreole Salami of DuckRoast Mallard or Teal DuckPeanut Stuffing for Ducks