Roasted Wild Duck
Ingredients
- duck
- alcohol
- soda water
- onion
- sage
- celery salt
- bacon
- pepper
- flour
Directions
- Take a plump, young duck; rub all over with alcohol and then hold over the burner to singe; wash thoroughly with soda water; then boil in soda water or water in which there is a little onion for 10 minutes before stuffing; then rinse in clear water and wipe dry; stuff with dressing, to which has been added a little onion, sage, celery salt or bacon chopped fine; sprinkle with pepper and salt and dredge with flour; place pieces of bacon over it.
- Roast under the flame until tender, turning and basting frequently with the tried out fat.
Other Information
Author: Helen Parker Headden, Katherine Newsbury, Denver Gas and Electric Co
Source: A Book of Hints on the Art of Cooking (1907-01-01)
Category: Meat
Ingredients: duck, alcohol, soda water, onion, sage, celery salt, bacon, pepper, flour
Equipment: baking pan, oven
See Also
Clam Chowder
Author: Mrs Jennie Olson
Contributor: Point Adams Packing Co
Source: Savory Seafoods of Oregon (1957-07-01)
Ingredients: bacon, onion, celery, potato, water, salt, pepper, clam, butter, milk, flour
Equipment: measuring cups, measuring spoons, pan, stove, pot
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
A Crescent of Liver
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: liver, onion, marjoram, celery salt, salt, pepper, tomato, dough, Homemade Biscuit Mixture, bacon
Equipment: measuring cups, measuring spoons, oven, knife, rolling pin
Creole Kidney
Author: Order of Eastern Star Chapter 69
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: kidney, bacon, onion, green pepper, tomato juice, salt, pepper, bay leaf, flour, water
Equipment: measuring cups, measuring spoons, knife, saucepan, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove