ROAST WILD DUCK
Here is a special recipe for the shooting season, After having plucked and wiped birds, leave in milk for at least’ an hour, then stuff with fotcemeat into which is minced the heart and liver, Do not ovet-season. Roll in flour and brown in butter, then put in oven jj (not very hot) arid baste with the milk ih which the birds were soaked. When nearly doné, lift out and place in casserole. Make gravy with equal parts of flour and butter browned and broken down with the liquid in which the birds have been cooking. Strain and add a glass of port wine and a dessertspoon of red currant jelly. Pour over the birds in casserole and cook slowly until quite tender, a RS
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19490527.2.48
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New Zealand Listener, Volume 20, Issue 518, 27 May 1949, Page 22
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128ROAST WILD DUCK New Zealand Listener, Volume 20, Issue 518, 27 May 1949, Page 22
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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