Rub the DUCK over with lemon-juice, fry it in butter for a few minutes; sprinkle it with flour; then add sufficient stock to cover it, one tablespoonful of ketchup, one carrot; cut up two onions, two cloves, a bouquet garni, pepper, and salt. Let this stew for an hour; then take out the DUCK, strain the gravy, and remove all fat, and add plenty of mushrooms. Put in some stoned and scalded olives, which boil up for ten minutes and dish up with the DUCK. The olives should have been soaked three hours previously.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)