Cassell's New Dictionary of Cookery

From Aberdeen Crullas to Zwiebach — the vast Cassell's dictionary with a recipe for everything, each priced to the penny ('Probable cost, 2s.'), plus the whole science of the 1912 kitchen.

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Wild Duck, Fillets Of

As the breast only of the wild duck is usually eaten at table, the fillets from each side of the breast and the slices from the sides are frequently cut off after the birds are roasted, and served on toast with orange gravy (see ORANGE SAUCE FOR DUCKS AND WILD FOWL) poured over them. When it is to be served in this way the bird should be undercooked.

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