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Classic
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page 167
the gravy and thicken it, of necessary, with some bread crumbs, and stir the
yolks of 4 eggs through it, add lemon juice a little pepper and fine sugar; have
ready asparagus tips cooked in salted water, mix them through the gravy, put
into the center of a deep dish and arrange over it the pigeons divided into
halves.
192. Roast Duck. Ducks can be roasted with or without-filling. They are filled
with currants and quartered apples, or else with the following dressing which is
preferable: Chop the heart, lungs, liver and stomach (which must have the skin
removed) very finely, add a piece of butter the size of half an egg, 2 eggs,
about 5 ounces of wheat bread soaked in cold water and then well pressed, nutmeg
and salt.
In England a filling is made consisting of a mixture of onions stewed in butter,
bread crumbs, sage and a little salt. The forcemeats used for filling turkeys
are also well adapted for ducks.
In Saxony a sprig of mugwort is simply placed in the duck; in Bavaria a filling
consisting of potatoes and pork sausages is considered good. It is made of
peeled and diced boiled potatoes and the sausages are fried and sliced; the
diced potatoes are stewed until done with sliced onions, parsley, pepper and
nutmeg, shaking frequently, then mixed with the sausage slices and filled into
the duck.
Rub the duck with some salt, put it on the fire with plenty of butter and a
little water, cover tightly and roast slowly for 2-2 1/2 hours according to the
age of the duck, if necessary occasionally adding a dash of boiling water along
the side of the vessel. Basting must not be neglected. As soon as the duck is
tender prepare the sauce as directed for turkey.
193. Ducks stewed with Onions. Boil the duck in waited water and skim; add 1/2
soupplateful of sliced onions, some wheat bread and cloves, cook all together
until tender. Strain the gravy, cook it with lemon slices and spread it over the
duck.
194. Ducks with Claret. The duck should be lightly roasted in butter with a few
sliced onions, being careful not to get it too brown, otherwise the butter will
be apt
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