Recipes > Meat > Roast Teal

Roast Teal

Ingredients

  • teal
  • butter
  • a little flour

Instructions

Choose fat plump birds, after the frost has set in, as they are generally better flavoured; truss them in the same manner as wild duck; roast them before a brisk fire, and keep them well basted. Serve with brown or orange gravy, water-cresses, and a cut lemon. The remains of teal make excellent hash.

Time: From 9 to 15 minutes.

Sufficient: 2 for a dish.

Seasonable from October to February.

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Source

The Book of Household Management (1861).


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