This recipe is the first prize winner of the meat recipe contest run by The Baltimore Sun. The recipe was submitted by Miss Mary E. Connor of Frederick Road, Catonsville, MD.
Mutton Duck. Select a forequarter of mutton, with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder – that is, raised from the backbone and ribs – cutting it far up on the shoulder to take in the whole of the shoulder blade, bone and gristle. You may cut it yourself by removing the neck, the backbone, the ribs and breastbone, leaving the shoulder blade in the upper part. Then scrape the flesh from the shoulder blade and separate the blade at the joint. Lay it aside for further use. Remove the meat from the leg bone, turning the meat over as you would turn a glove over your hand. Be careful not to cut through the thin skin at the end of the leg. When within three inches of the lower joint saw the bone off and saw or trim the bone below the joint into the shape of a duck’s bill. Bend the joint without breaking the skin. Wipe the meat and rub inside with salt. Make a moist stuffing and put it in between the layers of meat. With a coarse needle, threaded with twine, gather the edges of the meat, draw them together, fill the cavity with stuffing and shape the meat into a long oval form like the body of a duck. Bend the leg at the lower joint to represent the duck’s head and neck and keep it in place with skewers. Run one skewer through the side at the top of the body and put one into the body on each side of the neck. Wind a string around the bill and fasten it to the skewers. Scrape the shoulder blade clean, trim the long end into a sharp point and notch the gristle at the opposite end. Insert this into the body to represent the tail and fasten with twine. Put the bones and scraps of meat in water in a steamer or kettle. Place the duck on a plate and steam it over the bones one hour to make it tender. Dredge with salt, pepper and flour and bake one hour, or until brown. Use the water in the kettle for basting, if needed, or for a gravy. Tie paper over the head and tail to prevent burning. This may be made of lamb, and if tender will require no steaming. Garnish with parsley and eggs, or with any kind of force – meat balls, crumbled and fried, or with egg-shaped croquettes. this mock duck is an attractive way of serving what is usually considered an inferior piece of meat and solves the vexing problem, “How to carve a forequarter of mutton.” The bones may be entirely removed and the meat stuffed and sewed in an oval shape, then steamed and browned. This will prove just as palatable to those who do not crave something new. In serving cut it across in medium slices.