Boiled Duck (or Hare) (Mrs. Owen, New Lady’s Cook Book, 1759)
Ingredients:
Water
Sweet cream
Butter
Flour
Parsley
Salt
Pepper
Many of the old recipes had no amounts for items used, just common knowledge of the day.
Preparation:
Use a good deal of water and skim it as often as anything rises. Half an hour will boil them. Make a gravy of sweet cream, butter, add flour, a little parsley chopped small, salt and pepper, and stew until done, and lay them in a dish and pour the gravy over them.
Submitted by buck conner
Ingredients:
Water
Sweet cream
Butter
Flour
Parsley
Salt
Pepper
Many of the old recipes had no amounts for items used, just common knowledge of the day.
Preparation:
Use a good deal of water and skim it as often as anything rises. Half an hour will boil them. Make a gravy of sweet cream, butter, add flour, a little parsley chopped small, salt and pepper, and stew until done, and lay them in a dish and pour the gravy over them.
Submitted by buck conner