“PIKOWAI DUCK PLUCKIN’ METHOD”
Sir, —“First get your duck” to quote Mrs Beeton’s" words, in regard to cooking hares. Put duck into a sugar bag, pour a kettleful of boiling water over duck in bag then twist the end up and leave to steam for about five minutes. A small lump of soda can be added if liked. This method has been proved successful.
The plump little quails should be skinned, quite an easy matter. Sage and onions are the herbs used, to flavour the stuffing for ducks.
Pheasants should not be stuffed but should be served with browned breadcrumbs, which have been baked with the bird. Yours etc. “PIKOWAI DUCK PLUCKER” Matata, June 4.
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https://paperspast.natlib.govt.nz/newspapers/BPB19500607.2.5.1
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Bay of Plenty Beacon, Volume 15, Issue 53, 7 June 1950, Page 4
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115“PIKOWAI DUCK PLUCKIN’ METHOD” Bay of Plenty Beacon, Volume 15, Issue 53, 7 June 1950, Page 4
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