To Boil a Duck or Rabbit with Onions

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil your Duck or Rabbit in a good deal of Water, be sure to skim your Water, for there will always rile a Skim, which if it boil down will discolour your Fowls, &c. They will take about Half an Hour boiling; for Sauce, your Onions must be peel’d, and throw them into Water as you peel them, then cut them into thin Slices, boil them in Milk and Water, and skim the Liquor. Half an Hour will boil them. Throw them into a clean Scive to drain them, put them into a Sauce-pan and chop them small, shake in a little Flour, put to them two or three Spoonfuls of Cream, a good Piece of Butter, stew all together over the Fire till they are thick and fine, lay the Duck or Rabbit in the Dish, and pour the Sauce all over; if a Rabbit you must cut off the Head and cut it in two, and lay it on each Side the Dish.

Or you may make this Sauce for change: Take one large Onion, cut it small, half a Handful of Parsley clean washed and picked, chop it small, a Lettuce cut small, a Quarter of a Pint of good Gravy, a good Piece of Butter rolled in a little Flour; add a little Juice of Lemon, a little Pepper and Salt, let all stew together for Half an Hour, then add two Spoonfuls of Red Wine; this Sauce is most proper for a Duck; lay your Duck in the Dish, and pour your Sauce over it.