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Classic
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page 104
144
TAME DUCK ROASTED
(Anatra domestica arrosto)
Salt it inside and bandage all the breast with slices of bacon, large and thin.
Grease with oil and salt moderately when the cooking is almost complete.
If you have a wild duck grease with butter, as the meat is drier.
145
TURKEY
(Tacchino)
The turkey has been imported to Europe from America, but it is nevertheless a
well known dish in Italian families, although not enjoying the popularity that
it has on this side of the ocean. When roasted it is generally larded moderately
with little pieces of garlic and bay-leaf or rosemary and seasoned with a hash
of corned beef or bacon, a little butter, salt and pepper, tomato sauce or
tomato paste diluted in water.
The breast, flattened until it is about half an inch thick and seasoned
generously some hours before cooking with oil, salt and pepper, is excellent
broiled on the grill.
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