Mock Duck

Shortages in the First World War taught many British house managers the art of thrifty cuisine. This 1919 book was packed with interesting recipes and advice for its female readers.

Moderate heat and a fairly hot oven. Time to boil the lentils, 30 minutes. To roast, 15 minutes. Ingredients.- 1lb. red lentils; 2 large onions; 1/2 teaspoonful of sage; 1/2 teaspoonful sweet herbs; 1/4 lb. rice or mashed potatoes; 2 ozs. fat. Method.- Wash the lentils, mince the onion finely, melt the fat in a pan, fry the onion lightly, add the lentils, and 1 quart of cereal or vegetable stock; bring all to the boil and simmer slowly until lentils are soft; add the mashed potatoes, chopped or powdered sage and herbs, season well; shape as much like a duck as possible. Put on to a greased baking sheet with a little fat or dripping sprinkled over the top, and back in a fairly hot oven until brown. Baste often. The lentils should absorb the stock, but if they get too dry before they are soft, more stock must be added. If rice is used instead of potatoes, wash it, and cook with the lentils. Instead of frying the onion it can be minced and cooked with the lentils. Scrap fat, that is, the shrivelled pieces left over after clarifying fat, do to put over the top of the roast instead of dripping. To dish.- Place on a hot dish and pour brown or tomato sauce round.

So what's in a mock duck...

Making it look like a duck!!

Is it a duck?

Peel, C, S. The Daily Mail Cookery book. London Associated Newspapers Ltd, 1919