Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Method
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Ingredients.
— i wild duck, £ a pint of Espagnole sauce, (see Sauces, No.
244), i glass of port wine or claret, the juice of a Jemon, watercress, salad-oil, salt and pepper.
Method.
— Draw and truss the bird, and roast it in front of a clear fire or in a moderate oven for about 45 minutes, basting frequently.
Make the sauce as directed, add to it the wine and lemon-juice, season to taste, and keep hot until required.
Serve the duck on a hot dish, garnish with watercress, previously well washed, dried and seasoned with pepper and salad-oil, and send the sauce to table in a sauceboat.
United Kingdom
Pastry brush