JELLIED DUCK.
Joint the cleaned duck and cook slowly in stock to cover, with salt and pepper, onion, bay leaves, and thyme. (Simmer slowly until meat falls from bones, strain the liquid, skim off the fat, and reheat. Add gelatine and put into a mould decorated with slices of hard-boiled eggs, sliced beets and olives or pickles.
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https://paperspast.natlib.govt.nz/newspapers/HC19310527.2.62.9
Bibliographic details
Horowhenua Chronicle, 27 May 1931, Page 7
Word Count
57JELLIED DUCK. Horowhenua Chronicle, 27 May 1931, Page 7
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