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John and Henry Locke cookery archive, item 1, 1852
Page 28
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Curried Ducks. Sweat down in a pan sufficient sage and onions with a lump of fresh butter. when done put it in a duck and Roast it until three parts done cut it up and take out the stuffing and mix it with a curry the same as for chicken rub all through a fine seive, boil, scum & serve in rice. Fillets, Braized, Compote Gallantine very Similar to Chickens &c only use plenty of sage. Geese may be dressed in the same manners.
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Curried Ducks. Sweat down in a pan sufficient sage and onions with a lump of fresh butter. when done put it in a duck and Roast it until three parts done cut it up and take out the stuffing and mix it with a curry the same as for chicken rub all through a fine seive, boil, scum & serve in rice. Fillets, Braized, Compote Gallantine very Similar to Chickens &c only use plenty of sage. Geese may be dressed in the same manners.
Szathmary Culinary Manuscripts and Cookbooks
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