The 1901 Cookbook Archive
No. 1076 — Roast Duck with Dark Sauce
English historical translation of Molokhovets recipe No. 1076 from the 1901 Russian cookbook, retaining original methods and measures.
Roast ducks in a saucepan with root vegetables and butter. When done, remove them.
Add flour to the roasting juices and brown it, stirring until smooth.
Bring two glasses of rich broth to the boil with some concentrated dried stock and strain.
Add four or five finely chopped pickles, capers or olives, and a little sugar, and bring to the boil. Pour over the ducks on a dish.
Original source: Read Russian recipe No. 1076. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.