- 2 ducks
- Salt
- 1 pinch of pepper
- Some butter for roasting
- 10–12 sweet-sour apples
- 1 cup currants
- 2 tbsps. of flour
- 1½ cups of water
Preparation: The duck is dressed, neck, wings and feet cut off and it is washed, dried and salted inside and outside. The apples are peeled, quartered, mixed well with the currants, filled into the duck and this sewed up. Put it into a pan with the water, 2 tbsps. butter, and roast for 1½ hours, basting frequently.
For the Gravy: If there is too much grease, pour some of it off, stir in the flour, brown it a little, add water, cook well, strain and serve with the duck.
No. 30—ANOTHER FORM OF STUFFED DUCK.
Quantity for 6–8 Persons.
- 2 ducks
- Salt
- 1 pinch of pepper
- 2 tbsps. of butter for roast
The Stuffing.
- Chopped heart, liver and gizzard
- 3 rolls, soaked
- 3 eggs
- 1 tbsp. of finely chopped parsley
- 1 tbsp. of lemon juice
- Salt, pepper
- ⅛ onion chopped finely
- 1 tbsp. of butter
For the Gravy.
- 2 tbsps. of flour
- 1½ cups of water