Back to Old Recipes

Get 10% Off Gift Memberships from! Give the priceless gift of family history and family connections!

Creating an Heirloom: Writing Your Family's Cookbook icon

The Pioneer Woman Cooks: Recipes from an Accidental Country Girl icon

Check out Sur La Table Special Offers!

Back to the Front Page

Surf a Recipe Webring!

Vintage Recipe Links

Solutions for your Kitchen at

Stewed Duck

The following recipe was transcribed ver batim from 

The Prairie Farmer

Chicago, Illinois

November 9, 1878

Cut the duck in pieces and brown it slightly in a little butter and salt pork drippings, then add a teaspoonful of chopped onion, a clove, a stalk of celery, one of parsley and a sage leaf. Cover with cold water and stew slowly for two hours, seasoning when half done wiht salt and pepper. Keep the saucepan closely covered and add a little boiling water if necessary. When done put the pieces of duck on a warm platter; mix a teaspoonful of butter with as much flour and add it to the gravy; stir until it thickens; season with lemon juice and strain it over the duck, Garnish the edge of the platter with little triangles of buttered toast and serve with currant jelly.

Back to Old Recipes

Back to Old Illinois News


God Bless America!

Try FREE with a 14-Day Free Trial!

Copyright 2000-2013 by - Historic Newspapers Online - Always FREE!  All rights reserved.