Sauce for Canvas-back Duck
From Joe Tilden's recipes for epicures (1907).
No ratings yet
A historical recipe
Joe Tilden's recipes for epicures, by Joe Tilden and Katherine Golden Bitting Collection on Gastronomy (Library of Congress) DLC (1907).
United States
Known as an American 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.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
-
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Melt together in a hot soup plate one ounce of butter, and an equal amount of currant jelly.
- Add the jtiice of a lime, a glass of sherry and a small cupfid of finely chopped celery.
- Season with salt, pepper and cayenne.
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board