Mock Duck Recipe...February 20, 2004
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Hi y'all
We are on a roll! Our third day of sunshine! Georgette's
feathers have fluffed out, and she is happily playing
around outside with Grady and Ditsy! Even the flowers
think it's spring! :o)
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Enjoy today's recipe!
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Today's Recipe:
Mock Duck
1 Onion; chopped
1/2 c Celery; chopped
1/2 c Mushroom; chopped
1 tb Butter
3/4 c Dry bread crumbs
1/2 ts Savory, dried
1/4 ts Thyme, dried
-salt & pepper
1 lb Round steak
1 tb Vegetable oil
3/4 c Beef stock
"Today a nonstick fry pan works well, but just as in the
30s, a black cast iron one is great, too. Thicken the
gravy with flour if desired. ... With the prairie
sloughs dried up and little snow in the winter, there
were very few wild birds in the worst years of the 30s.
Stuffed, thinly pounded less-tender cuts of beef made
an adequate substitute. Some books called for flank
steak, other for round steak. Veal birds are similar,
Rouladen, a German dish, is made with meat spread with
mustard and wrapped around dill pickle spears. And in
many regions of Canada, venison, moose and caribou were
used in place of beef. In Newfoundland, savory seasons
the stuffing and salt pork tops the meat rolls.
In a skillet, cook onion, celery and mushrooms in
butter until softened. Remove from heat; stir in bread
crumbs, savory, thyme, salt and pepper to taste and
just enough water or stock to moisten. Pound meat into
1/4 inch thickness. Cut into 4 or 5 serving pieces;
spread with stuffing almost to edges. Roll up each from
widest sides; secure with string. In skillet, brown
rolls in oil. Add stock; cover and simmer for 1 hour,
turning and basting occasionally, or bake in 325F oven
for 1 hour. MAKES: 4 or 5 servings
SOURCE: The Thirties chapter in A Century of Canadian
Home Cooking
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