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Mock Duck

From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930).

Source and licence

From 1930 The Boston Cooking School Cook Book ( 1896) Fannie Merritt Farmer 878p (1930), printed page 266, digitised by the Internet Archive: https://archive.org/details/1930-the-boston-cooking-school-cook-book-1896-fannie-merritt-farmer

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Order fore quarter of lamb dressed for Mock Duck.
  2. Cover parts representing head and tail with buttered paper.
  3. Place on rack in dripping pan, sprinkle with salt and pepper, dredge meat and bottom of pan with flour, and arrange three gashed, thin slices of fat pork on meat and 1 slice cut in pieces in bottom of pan.
  4. Follow directions for Roast Lamb (p.
  5. 264).
  6. Remove string, paper, and skewers, place on serving dish, and serve with brown gravy made from fat in pan.