Recipes > Meat > Roast Widgeon

Roast Widgeon


  • widgeons
  • a little flour
  • butter


These are trussed in the same manner as wild duck, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, and a cut lemon.

Time: 1/4 hour; if liked well done, 20 minutes.

Sufficient: 2 for a dish.

Seasonable from October to February.


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The Book of Household Management (1861).

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