* Crossposted from: Homenet Cook
MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Duck
 Categories: Crs96, Dunkard, Post96
      Yield: 4 servings
 
           Text
 
  Wipe inside and out with a damp towel. Make a stuffing of one cupful
  of bread crumbs, one teaspoonful of powdered sage, one tablespoonful
  of butter, one teaspoonful of salt and half a teaspoonful of pepper;
  mix well and fill the body of the ducks with it. Put in a baking pan,
  cover the breasts with slices of fat bacon, add half a teacupful of
  boiling water, with a teaspoonful of salt, and bake an hour and a
  quarter, basting every ten minutes. Serve with onion sauce.
  
  Onion Sauce: Peel one dozen small onions, put them in a saucepan,
  cover with boiling water; add a teaspoonful of salt and boil half an
  hour; drain and pour through a sieve; make white sauce; add the
  onions, let boil up once and serve.
  
  Bordelaise Sauce: Put a tablespoonful of finely chopped shallots and
  two bruised cloves of garlic in a saucepan with a little butter; fry
  a little, add two glassfuls of claret wine, a pint of espagnole
  sauce, and of red pepper; reduce to the consistency of sauce, finish
  with lemon juice, chopped parsley, and four ounces of beef marrow cut
  in rounds and hardly heated in salted boiling water; use immediately.
  
  Entered by Carolyn Shaw 4/96
  The Dunkard-Dutch Cookbook @1965     BSN 911-410-10-4
 
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Hugs!!
Carolyn
Hate & Rage are four letter words.......so are Love & Hope.
... Each one must walk one's own path.
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