Boiled Ducks with Onion Sauce
2 Fat Ducks
4-5 Large Onions
Milk
Water
Salt and Pepper
Skewer the ducks at both ends and season with salt and pepper.
Boil until tender, keep warm.
Boil the whole onion in milk and water, changing the liquid two or three times.
When tender, chop very small or pass through a blender.
Rub through a very fine sieve with the back of a spoon.
Add a little melted butter and season with salt.
Pour over the ducks.
Garnish with onions and sippets (triangles of fried bread).
To boil Ducks with Onion Sauce
Take two fat ducks, and season them with a little pepper and salt, and skewer them up at both ends, and boil them whilst they are tender; take four or five large onions and boil them in milk and water, change the water two or three times in the boiling, when they are enough chop them very small, and rub them through a hair-sieve with the back of a spoon, 'till you have rubb'd them quite through, then melt a little butter, put in your onions and a little salt, and pour it upon your ducks.
Garnish your dish with onions and sippets.
English Housewifry - 1764
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