Mrs Beetons Poultry and Game Revisited
Hashed Duck
(Cold Meat Cookery)
Leftover Cold Roast Duck
600ml (1 pint) Weak Stock or Water, or more
1 Onion
25g (1oz) Butter
½ glass Port Wine
½ tsp Lemon Peel, minced
½ tbsp Lemon Juice
Bread, toasted
Butter and Flour, to thicken
Salt and Cayenne, to taste
Cut the duck into joints.
Put the trimmings into a saucepan.
Slice and fry the onion in a little butter.
Add to the trimmings, pour in the weak stock or water and stew gently for 1 hour.
Strain the liquor.
Thicken with butter and flour, season with salt and cayenne and add the remaining ingredients.
Boil and skim well
Add the pieces of duck and let them heat through over a low heat, but do not allow them to boil.
Allow to heat in the gravy for about ½ hour.
Garnish with sippets (triangles) of toasted bread.
The hash may be made richer by using a stronger and more highly flavoured gravy.
A little spice or ground mace may also be added, if the flavour is liked.
Time: 1½ hour.
Seasonable from November to February. Ducklings from May to August.
HASHED DUCK
(Cold Meat Cookery)
932. INGREDIENTS - The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of butter, thickening of butter and flour, salt and cayenne to taste, 1/2 teaspoonful of minced lemon-peel, 1 dessertspoonful of lemon-juice, 1/2 glass of port wine.
Mode - Cut the duck into nice joints, and put the trimmings into a stewpan; slice and fry the onion in a little butter; add these to the trimmings, pour in the above proportion of weak stock or water, and stew gently for 1 hour. Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining ingredients; boil it up and skim well; lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to boil: they should soak in the gravy for about 1/2 hour. Garnish with sippets of toasted bread. The hash may be made richer by using a stronger and more highly-flavoured gravy; a little spice or pounded mace may also be added, when their flavour is liked.
Time - 1-1/2 hour.
Average cost, exclusive of the cold duck, 4d.
Seasonable from November to February; ducklings from May to August.
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved