Recipe: Liver Stuffing for Roast Duck

  • 1 duck liver
  • 1/4 c. butter
  • 1 small onion, chopped
  • 2 c. dry bread crumbs
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 Tb. chopped parsley
  • 1 egg

Chop the liver and sauté in the butter to which has been added the chopped onion. Pour over the bread crumbs. Then add the salt, pepper, finely chopped parsley, and the beaten egg. Pour over all a sufficient amount of water to moisten well. Stuff into the duck.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)