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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.

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