The 1901 Cookbook Archive
No. 1105 — Wild Ducks in Caper or Pickled Mushroom Sauce
English historical translation of Molokhovets recipe No. 1105 from the 1901 Russian cookbook, retaining original methods and measures.
Clean and salt two or three wild ducks, lard with ¼ Russian pound of pork fat and roast on a spit or baking sheet with two spoonfuls of butter.
Cut each duck into two or four pieces and arrange on a dish.
For the sauce, take two spoonfuls of strained roasting butter and one spoonful of flour, thin with two glasses of rich broth and boil. Strain.
Add ½ small jar of capers, or ten to twelve pickled mushrooms, boil again and pour over the ducks.
To provide
2–3 ducks, approximately 3 Russian pounds ¼ Russian pound each of butter and pork fat 1 spoonful of flour | ½ small jar of capers Or 10–12 pickled mushrooms |
Original source: Read Russian recipe No. 1105. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.