The 1901 Cookbook Archive
No. 1082 — Roast Duck with Anchovy Sauce
English historical translation of Molokhovets recipe No. 1082 from the 1901 Russian cookbook, retaining original methods and measures.
Roast the duck on a spit.
For the sauce, rub one spoonful of warmed butter thoroughly with a handful of finely chopped shallots and three boned, finely cut anchovies.
Add three seedless, peeled lemon slices and two or three bay leaves, dilute with good broth and simmer briefly in a saucepan.
Strain the sauce and pour it over the duck.
Original source: Read Russian recipe No. 1082. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.