No. 1078 — Duck Stuffed with Veal Forcemeat
English historical translation of Molokhovets recipe No. 1078 from the 1901 Russian cookbook, retaining original methods and measures.
Split the duck along its back and remove the backbone.
Make the stuffing by pounding 1½ Russian pounds of veal with a spoonful of washed butter, a French white loaf soaked in milk and squeezed, an omelette made from four eggs with half an onion and butter, ¼ nutmeg, ten crushed allspice berries and one or two raw eggs.
Rub through a sieve, stuff the duck and sew it closed. Line a covered saucepan with thin slices of ¼ Russian pound of bacon, roots and spices and roast the duck, turning it and adding two or three spoonfuls of broth at a time when it browns.
When done, remove the duck. Stir ½ spoonful of flour into the pan juices over the heat, thin with three glasses of broth, boil and strain.
Optionally add three or four sliced truffles and a small glass of Madeira; bring to the boil once. Pour over the carved duck.
Garnish with cow's udder boiled in salted water and cut into small cutlet-shaped pieces.
To provide
1 duck weighing 3–4 Russian pounds 1½ Russian pounds of veal and 2½ spoonfuls of butter 1 French white loaf 1 glass of milk, 5–6 eggs and 1 onion Nutmeg and ¼ Russian pound of pork fat 1 carrot, 1 parsley root and 1 leek | 1 onion and 1 celery root 20 allspice berries 2–3 bay leaves 1 spoonful of flour and optional 2–4 truffles 1 small glass of Madeira Optional cow's udder and salt |