. The Saturday evening post. To those who may have announced a distaste forwild duck because it was as dry as a chip, tasted likeliver and was too fishy, it is suggested:Pick the birds very carefully, removing all skin them—that is a crime. Stuff the birds with afew slices of raw apples or onions. Carrots also are them in a deep pan, preferably a casserole dish, thathas a cover. Pin two or three slices of salt pork over thebreast of each duck and place another slice in the bottomof the dish. Pour a small quantity of water into the dish—a wineglassful is enough. Spr
. The Saturday evening post. To those who may have announced a distaste forwild duck because it was as dry as a chip, tasted likeliver and was too fishy, it is suggested:Pick the birds very carefully, removing all skin them—that is a crime. Stuff the birds with afew slices of raw apples or onions. Carrots also are them in a deep pan, preferably a casserole dish, thathas a cover. Pin two or three slices of salt pork over thebreast of each duck and place another slice in the bottomof the dish. Pour a small quantity of water into the dish—a wineglassful is enough. Sprinkle black pepper freely overthe entire dish. Place the cover on so that it fits snuglyand set the dish in a hot oven. Allow the birds to steamthis way for a half hour or more. Then remove the coverand allow the ducks to brown nicely on top. You may cookthem as done as you please, but the juice will always runwhen you slice the breast. If you have a press squeeze allthe juice you can from the discarded frames—it is us
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