The 1901 Cookbook Archive
No. 1077 — Roast Duck in Wine and Anchovy Sauce
English historical translation of Molokhovets recipe No. 1077 from the 1901 Russian cookbook, retaining original methods and measures.
Roast one or two ducks in a saucepan with two or three spoonfuls of butter and root vegetables, as in No. 1076.
Add flour, brown it, add one glass of broth, bring to the boil and strain.
Stir in six or seven finely chopped anchovies, ½–1 glass of Madeira and juice from ½ lemon, or a little vinegar.
Bring to the boil and pour over the ducks on a serving dish.
To provide
1–2 ducks and 2–3 spoonfuls of butter 1½ spoonfuls of flour and 1 carrot 1 parsley root ½ celery root, ½ leek and 1 onion Herbs and 10 allspice berries | 2–3 bay leaves 6–7 anchovies ½–1 glass of table wine ½ lemon or vinegar |
Historical editorial note: The ingredient list calls the wine 'table wine', whereas the method specifies Madeira.
Original source: Read Russian recipe No. 1077. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.