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Classic
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page 75
water not hot, but slightly warm; do not drop it into boiling water or it will
break the skin and spoil the appearance of the turkey. Cover it close, and when
the scum rises take it off. Let the boiling continue for one hour, then put the
pot containing the turkey on the coolest part of the stove, and let it simmer
for half an hour. Serve with oyster sauce in a sauce boat.
DUCK ROASTED
Pick, draw and singe the duck; wash it out carefully and stuff it with potatoes,
mashed with butter, onions, and parsley. Put it down to a good fire or in a hot
oven, pour in a cup of water; let it roast for half an hour if it is fat and
tender, longer if tough. As soon as the duck is cleaned, boil the giblets, and
before serving, chop them up fine with some of the gravy from the duck, two
tablespoonfuls of catsup, a lump of butter, and a little brown flour. Have
lemons cut on side dishes, or serve with brown duck sauce No. 1. See sauces for
meats, ducks, etc.
DUCKS, TAME AND WILD
Tame ducks are prepared for the table the same as young geese, that is, stuffed
with bread, butter, pepper and onion, or with mashed and seasoned Irish
potatoes.
Wild ducks should be fat, the claws small and supple; the hen is the more
delicate. Do not scald wild ducks, but pick them clean and singe over a blaze.
Draw and wipe them well inside with a cloth; rub pepper and salt inside and out;
stuff each duck well with bread and butter stuffing. If the ducks are at all
fishy, use onion in the stuffing, and baste very freely. It is well to
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