Mrs Beetons Poultry and Game Revisited
Hashed Wild Duck
Leftover Cold Roast Wild Duck
600ml (1 pint) Brown Gravy
1 glass Claret
1 tbsp Lemon or Seville Orange Juice
2 tbsp Breadcrumbs
Salt, Cayenne and Mixed Spices, to taste
Cut the remains of the duck into joints.
Put them into a saucepan, with all the other ingredients.
Let them get gradually hot over a low heat, stirring occasionally.
When on the point of boiling.
Serve and garnish the dish with sippets (triangles) of toasted bread.
Time: About 15 minutes.
Seasonable from November to February.
HASHED WILD DUCK
1020. INGREDIENTS - The remains of cold roast wild duck, 1 pint of good brown gravy, 2 tablespoonfuls of bread crumbs, 1 glass of claret, salt, cayenne, and mixed spices to taste; 1 tablespoonful of lemon or Seville orange-juice.
Mode - Cut the remains of the duck into neat joints, put them into a stewpan, with all the above ingredients; let them get gradually hot by the side of the fire, and occasionally stir the contents; when on the point of boiling, serve, and garnish the dish with sippets of toasted bread.
Time - About 1/4 hour.
Seasonable from November to February.
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