The 1901 Cookbook Archive
No. 1075 — Duck Stuffed with Salted Milk-Cap Mushrooms
English historical translation of Molokhovets recipe No. 1075 from the 1901 Russian cookbook, retaining original methods and measures.
Clean a duck and make the stuffing as follows: rinse salted milk-cap mushrooms, dry, mince and fry in butter.
Add pepper, nutmeg, flour, sour cream, three eggs, soaked white bread and veal-and-herb forcemeat No. 226.
Stuff the duck, wrap it in buttered paper, lay on a baking sheet and roast in the oven.
Carve before serving and pour over essence-based sauce No. 392.
Historical editorial note: Salted wild mushrooms and meat stuffing require appropriate identification, safe handling and complete cooking.
Original source: Read Russian recipe No. 1075. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.