In honor of the 39 months remaining in Inerrant Boy’s [cough] Presidency, we present the following, authentic authentic Civil War recipe:
STEWED DUCK
1 old duck
Minced ham or salt pork
1 large onion, chopped
Sage
Parsley
1 tbs. catsup (type not specified)
Black pepper
1 tsp. brown sugar
1 tbs. browned flour
This is a good way to treat an old and tough fowl.
Clean and divide, as you would a chicken for fricassee. Put into a saucepan, with several (minced) slices of cold ham or salt pork which is not too fat, and stew slowly for at least an hour—keeping the lid on all the while. Then stir in a large chopped onion, a half-spoonful of powdered sage, or a whole spoonful of the green leaves cut fine, half as much parsley, a tablespoonful catsup, and black pepper. Stew another half-hour, or until the duck is tender, and add a teaspoonful brown sugar, and a tablespoonful of browned flour, previously wet with cold water. Boil up once, and serve in a deep covered dish, with green peas as an accompaniment.
Common Sense in the Household by Marion Harland, New York, 1871