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page 169
stir with it a spoonful of flour browned in butter 1/2-1 glassful of wine, 4-6
ground cloves, a little sugar, and stir the duck in this for a little while
longer.
198. Ducks with New Turnips. Prepare the ducks as directed in No, 196. Peel
small new turnips, cut them into pieces of uniform size boil in hot water, and
after cooling them in fresh water, steam them with butter, a little meat broth,
salt and some sugar until tender, but they should not become too soft. Keep the
ducks in a hot place, take the fat from the gravy, thicken the latter with flour
browned in butter, mix with a cupful of thick, sweet cream and then put part of
the gravy with the turnips. Cut up the ducks, heat them in the gravy and serve
them with the turnips arranged around the meat as a garnish. Bring to the table
with roasted potatoes .
199. Jellied Ducks. (See directions in Division M.)
200. Wild Ducks are prepared for cooking the same as tame ducks, wrapped in
slices of pork fat and roasted without filling in a pan with butter and pork fat
slices until juicy and tender; thick cream may be added if desired.
201. Wild Ducks. The best methods of cooking according to the age, etc., of the
duck are the same as directed for a wild goose under No. 209. If intended for a
roast, rub it with fine salt and pepper, wrap in fat pork slices and roast with
butter for 1 hour in the oven, basting frequently; or else put on the fire with
plenty of butter and nice kidney suet, 2 bay leaves, 2 lemon slices and 8
juniper berries; cover tightly. As soon as the duck is yellow on both sides pour
over it a very little boiling water and then roast slowly until tender and of a
light brown color. The addition of thick cream will be found an improvement.
Stir up the gravy with some cold water and cook it with a little extract of beef
and a glassful of claret and serve. An old wild duck should be cooked like brown
ragout of hare ("Hasenpfeffer"), using plenty of onions, but no sugar.
202. Roast Goose. After the goose has been gotten ready as directed under D,
VII, No. 168, c., fill the body with quartered apples, which can be mixed with
raisins
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