Favorite Dishes

By:

Carrie V. Shuman

Format:

Paperback

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Description

Wild ducks, canvassback, redheads, etc., are roasted without stuffing. After they are picked and thoroughly cleansed, roast them in a tin kitchen before a hot fire or in a quick oven for twenty-one minutes. They should be well browned on the outside, but the blood should run when cut with a knife. Unless underdone the flavor of the duck is destroyed. Fried hominy is generally served with wild duck; and fresh celery. Currant jelly is sometimes used.

Release date Australia

June 17th, 2004

Author

Carrie V. Shuman

Audience

General (US: Trade)

Country of Publication

United States

Imprint

Kessinger Publishing Co

Pages

148

Publisher

Kessinger Publishing Co

Dimensions

190x235x8

ISBN-13

9781419119439

Product ID

2260320

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