The 1901 Cookbook Archive
No. 1104 — Roast Wild Ducks
English historical translation of Molokhovets recipe No. 1104 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two or three wild ducks, rub with salt and immerse for several hours in spiced vinegar No. 3575, Part II.
Lard with strips of pork fat and roast on a baking sheet or in a saucepan, basting with butter. Serve with salad.
To provide
3–4 wild ducks ¼–½ Russian pound of pork fat | 2–3 spoonfuls of butter Spiced vinegar No. 3575 |
Historical editorial note: The supply table specifies three to four birds while the directions say two or three. Marinating wild birds and cooking times are historical, not modern safety guidance.
Original source: Read Russian recipe No. 1104. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.