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Classic
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page 85
over a gentle fire and allow the ducks to simmer until done, basting them
frequently. When done remove them from the pan, and place them where they will
keep hot. A turnip should then be cut up and fried in some butter. When nicely
browned, drain the pieces and cook them until tender in the liquor in which the
ducks were braised. Now strain and thicken the gravy, and after dishing up the
ducks, pour it over them, garnishing with the pieces of turnip.
--Palmer House, Chicago.
STEWED DUCK.
Prepare them by cutting them up the same as chicken for fricassee. Lay two or
three very thin slices of salt pork upon the bottom of a stew-pan; lay the
pieces of duck upon the pork. Let them stew slowly for an hour, closely covered.
Then season with salt and pepper, half a teaspoonful of powdered sage, or some
green sage minced fine; one chopped onion. Stew another half hour until the duck
is tender. Stir up a large tablespoonful of brown flour in a little water and
add it to the stew. Let it boil up, and serve all together in one dish,
accompanied with green peas.
--Palmer House, Chicago.
DUCK PIE.
Cut all the meat from cold roast ducks; put the bones and stuffing into cold
water; cover them and let boil; put the meat into a deep dish; pour on enough of
the stock made from the bones to moisten; cover with pastry slit in the centre
with a knife, and bake a light brown.
WARMED UP DUCK.
A nice dish for breakfast, and very relishing, can be made from the remains of a
roast of duck. Cut the meat from the bones, pick out all the little tidbits in
the recesses, lay them in a frying-pan, and cover with water and the cold gravy
left from the roast; add a piece of butter; let all boil up once and if not
quite thick enough, stir in a little dissolved flour. Serve hot.
ROAST WILD DUCK.
Wild duck should not be dressed too soon after being killed. If the weather is
cold it will be better for being kept several days. Bake in hot oven, letting it
remain for five or ten minutes without basting to keep in the gravy, then baste
frequently with butter and water. If over-done it loses flavor, 30 to 40 minutes
in the right kind of an oven being sufficient. Serve on a very hot dish, and
send to table as hot as possible with a cut lemon and the following sauce:
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