Preparation: The ducks are dressed after cutting off neck, wings and feet, then washed and salted and strewn with 1 pinch of pepper inside and outside.
The stuffing is made of chopped liver, heart, gizzard, mixed with all the other ingredients and put into the ducks, which are then sewed up and treated just the same as described in [No. 29].
Prepare the gravy as given in No. 29.
No. 31—FRIED DUCK LIVER.
This is prepared the same as described in [No. 23].
No. 32—GOOSE AND DUCK SCHWARZ-SAUER.
Black Soup.
Quantity for 4 Persons.
- Giblets of 1 goose or duck
- Salt
- ¼ lb. prunes
- ¼ cup of sugar
- 1 small stick of cinnamon
- ½ lb. of peeled apples or pears
- 2 cloves
- 4 pepper-corns
- Scant 1 pt. of goose or duck blood
- 1½ tbsps. of vinegar
- 1½ qts. of water
- 2 tbsps. of flour
Preparation: Neck, head, feet, wings, heart and gizzard are cleaned well and cooked until tender in 1 qt. of water with salt, pepper and 2 cloves. The prunes and quartered apples or pears are cooked until done in ½ qt. of water. The blood is stirred with the flour into ½ of the broth from the giblets and poured back on again. The chopped fruit added, then seasoned with vinegar and sugar and brought to boil, stirring constantly. It must not coagulate.