Stewed Duck (Entrée) from Modern Cookery for Private Families by Eliza Acton
A couple of quite young ducks, or a fine, full-grown, but still tender one, will he required for this dish. Cut either down neatly into joints, and arrange them in a single layer if possible, in a ...
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Ingredients
- butter
- turnips au beurre
- young carrots
- eschalots
- duck
- peas
- espagnole
- rice-flour
- port wine
- cayenne
- lemon-rind
- green onions
- parsley
- lemon-juice
- green peas
- salt
- gravy
- beef stock
- ducks
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