Line a braisingpan with slices of bacon, add the DUCK, cover it with bacon, and season with a bouquet of parsley, carrots, thyme, and bay leaves; moisten with stock and the same quantity of claret; fix the lid very tightly on the pan, and simmer over a slow fire, with hot coals on the lid of the stewpan. Cut up some turnips into balls, cook them in butter till brown, drain and simmer in brown thickening, moistened with a little stock. When the DUCK is cooked, dish up, and garnish with the turnips.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)