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Classic
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page 84
CHICKEN AND MACCARONI.
Boil a chicken until very tender, take out all the bones, and pick up the meat
quite fine. Boil half a pound of maccaroni until tender, first breaking it up to
pieces an inch long. Butter a deep pudding-dish, put on the bottom a layer of
the cooked maccaroni, then a layer of the minced chicken, bits of butter, pepper
and salt, then some of the chicken liquor, over this put another layer of
maccaroni, and so on, until the dish is filled. Pour a cup of cream over the
whole, and bake half an hour. Serve on a platter.
ROAST DUCK. (Tame.)
Pick, draw, clean thoroughly, and wipe dry. Cut the neck close to the back, beat
the breast-bone flat with a rolling-pin, tie the wings and legs securely, and
stuff with the following:
Three pints bread-crumbs, six ounces butter, or part butter and salt pork, two
chopped onions and one teaspoonful each of sage, black pepper and salt. Do not
stuff very full, and sew up the openings firmly to keep the flavor in and the
fat out. If not fat enough, it should be larded with salt pork, or tie a slice
upon the breast. Place in a baking-pan, with a little water, and baste
frequently with salt and water--some add onion, and some vinegar; turn often, so
that the sides and back may all be nicely browned. When nearly done, baste with
butter and a little flour. These directions will apply to tame geese as well as
ducks. Young ducks should roast from twenty-five to thirty minutes, and
full-grown ones for an hour or more, with frequent basting. Some prefer them
underdone and served very hot; but, as a rule, thorough cooking will prove more
palatable. Make a gravy out of the neck and gizzards by putting them in a quart
of cold water, that must be reduced to a pint by boiling. The giblets, when
done, may be chopped fine and added to the juice. The preferred seasonings are
one table-spoonful of Madeira or sherry, a blade of mace, one small onion, and a
little cayenne pepper; strain through a hair sieve; pour a little over the ducks
and serve the remainder in a boat. Served with jellies or any tart sauce.
BRAISED DUCKS.
Prepare a pair of fine young ducks, the same as for roasting, place them in a
stew-pan together with two or three slices of bacon, a carrot, an onion stuck
with two cloves, and a little thyme and parsley. Season with pepper, and cover
the whole with a broth, adding to the broth a gill of white wine. Place the pan
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