|
Classic
Cook Books
< last page | next page >
page 76
parboil them in onion and water before stuffing; throw away the water and then
proceed to stuff and roast them. Put in the pan a teacup of butter, baste well
with this, and when nearly done, dredge flour over the ducks, and brown them
nicely. For the gravy you must boil the giblets; while the ducks are cooking
mince these fine; add pepper, salt, and a teaspoonful of browned flour. Take a
glass of wine and a large spoonful of currant jelly; heat them and serve with
the ducks, mixed with the giblets, or serve it in a dish alone; as you like.
CANVAS-BACK DUCKS
These are cooked the same as wild ducks, without onion however, in the basting,
as they have no disagreeable taste. Serve wine and currant jelly with
canvas-back ducks.
TO STEW DUCKS WITH GREEN PEAS
Truss the ducks as for baking and boiling, and put them away in the pantry; then
put two ounces of butter in a stew-pan on the fire, stir in two tablespoonfuls
of flour, stir until it becomes brown or a fawn color; then pour in a pint of
broth or gravy made from veal, or from water in which the ducks or chickens have
been boiled. Stir this while cooking, and when it boils, put in the ducks; let
them cook for half an hour, or until done or nearly so, then add a quart of
green peas, an onion chopped, and a sprig of parsley; allow these to stew gently
until done; remove the parsley and the ducks, and if there is too much sauce,
cook it down a little; dish up, pour the peas and gravy over the ducks and
serve.
< last page | next page >
Classic
Cook Books
|
