A committee of ladies collected the receipts; the editor of the Manual of Domestic Economy arranged them — British cookery and household management, c.1864.

To Roast Wild-Fowl

2 pages in this part of The British Cookery Book.

To Roast Wild-Fowl (Per inside the duck then half)

per, inside the duck, then half cook it in the Dutch or common oven. Dredge it with flour, pepper, and salt, and cover it with water in a…

To Roast Wild-Fowl (Wild-duck widgeon and teal)

508. Wild-duck, widgeon, and teal are all roasted like common ducks, but without stuffing, and with rather a less allowance of time, though…

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