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Classic
Cook Books
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page 87
To boil Ducks.
Choose a fine fat duck; salt it two days, then boil it slowly in a cloth. Serve
it with onion-sauce, but melt the batter with milk instead of water.
To stew Ducks.
Half-roast a duck; put it into a stew-pan with a pint of beef-gravy, a few
leaves of sage and mint cut small, pepper and salt, and a small bit of onion
shred as line as possible. Simmer a quarter of an hour, and skim clean: then add
near a quart of green peas. Cover close, and simmer near half an hour longer.
Put in a piece of butter and a little flour, and give it one boil; then serve in
one dish.
To hash Ducks.
Cut a cold duck into joints; and warm it, without boiling in gravy, and a glass
of port wine.
To roast Goose.
After it is picked, the plugs of the feathers pulled out, and the hairs
carefully singed, let it be well washed and dried, and a seasoning put in of
onion, sage, and pepper and salt. Fasten it tight at the neck and rump, and then
roast. Put it first at a distance from the fire, and by degrees draw it nearer.
A slip of paper should be skewered on the breast-bone. Baste it very well. When
the breast is rising, take off the paper; and be careful to serve it before the
breast falls, or it will be spoiled by coming flatted to table. Let a good gravy
be sent in the dish.
Gravy and apple-sauce: gooseberry-sauce for a green goose.
To stew Giblets.
Do them as will be directed for giblet-pie (under the head Pies); season them
with salt and pepper, and a very small piece of mace. Before serving, give them
one boil with a cup of cream, and a piece of butter rubbed in a tea-spoonful of
flour.
Pigeons
May be dressed in so many ways, that they are very useful. The good flavour of
them depends very much on their being cropped and drawn as soon as killed. No
other bird requires so much washing.
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Classic
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