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Classic
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page 79
TO DRESS DUCKS WITH JUICE OF ORANGES.
THE ducks being singed, picked, and drawn, mince the livers with a little
scraped bacon, some butter, green onions, sweet herbs and parsley, seasoned with
salt, pepper, and mushrooms; these being all minced together, put them into the
bodies of the ducks, and roast them, covered with slices of bacon, and wrapped
up in paper; then put a little gravy, the juice of an orange, a few shallots
minced, into a stew pan, and shake in a little pepper; when the ducks are
roasted, take off the bacon, dish them, and pour your sauce with the juice of
oranges over them, and serve them up hot.
TO DRESS DUCKS WITH ONIONS.
STUFF the ducks as before, cut the roots off small onions, blanch them in
scalding water, then pick and put them into a stew pan with a little gravy, set
them over a gentle fire, and let them simmer; when they are done, thicken them
with cream and flour, and when the ducks are roasted, dish them, pour the ragout
of onions over, and serve them up hot.
TO ROAST A CALF'S HEAD.
WASH and pick the head very nicely; having taken out the brains and tongue,
prepare a good quantity of forced meat, with veal and suet well seasoned; fill
the hole of the head with this forced meat, skewer and tie it together upon the
spit, and roast it for an hour and a half. Beat up the brains with a little sage
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Classic
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