To Roast Wild Ducks or Teal
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
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.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
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- When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine;
- if the fire be good, they will roast in twenty minutes;
- make gravy of the necks and gizzards, a spoonful of red wine, half an anchovy, a blade or two of mace, one onion, and a little cayenne pepper;
- boil it till it is wasted to half a pint, strain it through a hair sieve, and pour it on the ducks--serve them up with onion sauce in a boat;
- garnish the dish with raspings of bread.
Plating
Cookware for this recipe
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Saucepan
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Sieve