The 1901 Cookbook Archive
No. 1106 — Wild Ducks with Champignons
English historical translation of Molokhovets recipe No. 1106 from the 1901 Russian cookbook, retaining original methods and measures.
Clean two or three wild ducks, flatten the breastbone by pressing with the hand, lard with strips cut from ¼ Russian pound of pork fat and roast in a saucepan with two spoonfuls of butter, or on a spit.
When done, carve and put on a serving dish.
To the pan add a spoonful of butter and one or two sliced onions. Fry, then add a spoonful of flour while stirring.
Thin with two glasses of beef broth; add salt, pepper and a small plate of finely chopped champignons, and cook the sauce thoroughly.
Pour over the carved ducks and serve.
Original source: Read Russian recipe No. 1106. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.