Mrs Beeton Ragout of Wild Duck
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
2 wild ducks,
1 pint of stock No. 105,
1 glass of port wine,
1 oz. of butter,
a little flour,
the juice of 1/2 lemon,
cayenne and salt to taste.
Mode.—Ducks that have been dressed and left from the preceding day will answer
for this dish. Cut them into joints, reserve the legs, wings, and breasts until
wanted; put the trimmings into a stewpan with the shalots and stock, and let
them simmer for about 1/2 hour, and strain the gravy. Put the butter into a
stewpan; when melted, dredge in a little flour, and pour in the gravy made from
the bones; give it one boil, and strain it again; add the wine, lemon-juice, and
cayenne; lay in the pieces of duck, and let the whole gradually warm through,
but do not allow it to boil, or the duck will be hard. The gravy should not be
too thick, and should be very highly seasoned. The squeeze of a Seville orange
is a great improvement to this dish.
Time.—About 1/2 hour to make the gravy; 1/4 hour for the duck gradually to
Seasonable from November to February.
Overseas Visitors: If you're
more used to measuring ingredients by the cup, we have the most comprehensive
weight to cups conversion table on the net - both solid ingredients and liquids
- so now you can easily convert our recipes to suit your preference.
to go to the chart.
If you've arrived at this page via a search engine, do take a few minutes to
look around the site. We're convinced you'll find lots more excellent recipes
and in depth culinary information covering a wide range of food related topics.