{"id":6874,"slug":"mock-duck-2","title":"MOCK DUCK","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["tenderloin","stuffing (as for poultry)","an onion","turnip","carrot","stock or water","parsley","one bay leaf","three cloves","one tablespoon flour","fat (for browning flour)"],"ingredients_norm":["tenderloin","stuffing","onion","turnip","carrot","stock or water","parsley","bay leaf","clove","flour","fat"],"steps":["Take the tenderloin, lay it flat on a board after removing the fat.","Make a stuffing as for poultry. See \"To Stuff Poultry\".","Spread this mixture on the meat evenly; then roll and tie it with white twine; turn in the ends to make it even and shapely.","Cut into dice an onion, turnip, and carrot, and place them in a baking-pan.","Lay the rolled meat on the bed of vegetables; pour in enough stock or water to cover the pan one inch deep; add a bouquet made of parsley, one bay leaf and three cloves; cover with another pan, and let cook slowly for four hours, basting frequently.","It can be done in a pot just as well, and should be covered as tight as possible; when cooked, strain off the vegetables; thicken the gravy with one tablespoon of flour browned in fat and serve it with the meat.","Long, slow cooking is required to make the meat tender. If cooked too fast it will not be good."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w22:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"7634512030bd190a76487af9564583e017d2fb98906ce719ff92191c491724b9","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T16:56:16Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mock-duck-2"}