MOCK DUCK
Make double the amount of the above stuffing, add to it one finelychopped apple, and one or two teaspoonsful of chopped sage. Have a small shoulder of lamb or mutton boned, and fill the cavity with this seasoning, pushing it into every corner. Shape the meat to look like a duck, secure it with skewers, flour, and bake as usual. Allow fifteen minutes to every pound (weigh after stuffing) and twenty minutes over. Bake in a moderate oven. The bones will make stock. This is nice served either hot or cold.
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https://paperspast.natlib.govt.nz/newspapers/WC19300913.2.114.14.3
Bibliographic details
Wanganui Chronicle, Volume 73, Issue 370, 13 September 1930, Page 16 (Supplement)
Word Count
93MOCK DUCK Wanganui Chronicle, Volume 73, Issue 370, 13 September 1930, Page 16 (Supplement)
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