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William Olney and Joseph Passmore…were deacons for many years at London’s Metropolitan Tabernacle during the pastorate of Charles Haddon Spurgeon. Their busy stewardship of service involved the administration of almshouses, orphanages, relief missions, training schools, retirement homes, tract societies, and colportages.
George Grant
Charcoal-Broiled Duck Breasts
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CATEGORY
CUISINE
TAG
YIELD
Meats
Barbeque
4
Servings
INGREDIENTS
4
md
Duck breast filets
4
sl
Bacon
2
Beef bouilllon cubes
1
c
Water
1
tb
Red Current jelly
1/2
tb
Dry mustard
1
tb
Sherry
1
tb
Brandy
1/8
tb
Marjoram
1/8
tb
Oregano
Grated rind of 1 orange
INSTRUCTIONS
1) Rinse the duck breasts and pat dry, then wrap each filet with a slice of
bacon (same as for a filet mignon) and season with salt and pepper to
taste. Grill over hot coals for exactly 2 minutes per side... 2) Disolve
the bouillon cubes in water in a chaffing dish or electric skillet, and
stir in the jelly, mustard, sherry, brandy, and spices, simmering `til
thickened. Stir in the orange rind and add the filets... 3) Cook for 5 min.
or `til med rare, basting constantly
Recipe by: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
Posted to bbq-digest by RockMc <RockMc@aol.com> on Mar 26, 1998
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