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 Stew a Duck or Goose

1 page in this part of The British Cookery Book.

To Stew a Duck or Goose

503. Half-roast a duck or goose: put it into a stew-pan with a pint of beef gravy, a few leaves of sage and mint cut small, pepper and…

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