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Classic
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page 77
ROASTED DUCK
Clean, draw and truss the duck, or ducks, wash them nicely, salt and pepper
them, and get ready a sage and onion stuffing (see roast goose) or stuff with
mashed potatoes, or bread, butter, onions, pepper and salt mixed, and bound
together with an egg.
BROILED TEAL DUCK
Split the duck like a partridge down the back, broil on clear coals, butter
freely, and serve on buttered toast; pepper and salt when broiled, just before
putting on the butter; if salted before it extracts the fine flavor.
WILD DUCKS
There are several kinds of ducks South, and some are very fine. Truss wild ducks
and lay them in a pan to bake with a small onion in the body; put butter over
them, with a bunch of celery, a little pepper and salt; cook slowly and garnish
with lemon. Wild ducks should be wiped dry after they are drawn, and rubbed on
the inside with pepper and salt, except the canvas-back, which should be left to
its own delicious flavor.
WILD GEESE
Wild geese should be cooked rare, and stuffed with a dressing of bread, butter,
and a small quantity of pungent seasoning, such as onion, cayenne, or mustard.
ROAST GOOSE, WITH SAGE AND ONION
Draw a fine fat goose, stuff it with a seasoning of the following mixture: Take
four onions, peel them and boil them ten minutes in plenty of water to take from
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