Myra's cookery book

i lb. ... Melt in a large stewpan on a slow fire and put in the duck to brosvn. 3-" Salt, pepper... To taste Sprinkle over. , Brown the duck on both sides and put it on a dish to keep hot. 5"* Flour I pinch ... Add to the butter in the pan. 6... Stock I pint ... Add gradually stirring all the time. When the sauce is well mixed and /... thickened put in the duck. 8... Bacon Thin slices Lay on the duck if liked. 9... Green peas ... I J pint ... ) 10... Salt, pepper... To taste 1 Add to the duck. II... Parsley ( Tied in a 1 12... Chives J bunch ) 13... ... ... Simmer gently on a slow fire and skim from time to time. Remove the bunch of herbs, pour the peas and sauce into a dish, place the duck on them and serve. POULTRY. 169 36.-SALMIS OF DUCK. Order. Ingredients. Quantities. Method. I... Wild or tame Partly roast and then take from the duck fire and cut in pieces. 2... Butter 2 OZ. Melt in a stewpan on a slow fire. 3'-- Flour I pinch ... Sprinkle in without browning. 4... Stock ipmt ... 1 Add stirring all the time with a 5... Claret I wine glass ( wooden spoon. 6 .. Eschalots 2 I .\dd to flavour Salt, pepper... ... Simmer gently for J hour. 8... ... ... 9... ... ... Take out the eschalots. 10... ... ... ... Put the pieces of duck in the gravy and heat them, but do not let them boil. II... Toasted bread I dozen Place them round the dish. sippets Put the meat in the dish. 12... ... . • • ... . . . 13... Lemon juice A few Add to the sauce, pour it over the drops meat and serve; Note. — Remains of cold roast goose can be used for this dish. 37.-TO TRUSS PIGEONS. 1. Wash thoroughly, as a pigeon requires a great deal of cleaning. 2. Wipe very dry before putting to the fire. 3. Draw as soon as killed. 4. Cut off the head and neck. 5. Truss the wings over the back. 6. Cut off the toes at the first joint. 38.-PIGEONS, roasted. Order. Ingredients. Quantities. Method. Pigeons 2 Prepare as in preceding receipt. 2... Pepper, salt ... ... Season them well inside. 3- Butter I OZ, Put into each bird. 4... ... ... Roast them before a clear bright fire for 20 minutes, basting well the whole time. 5-" Good gravy ... Pour over. 6... Bread sauce ... ... Serve separately. 170 MYRA'S COOKERY BOOK 39. — PIGEONS compote. rder. Ingredients. Quantities T... Butter 3 OZ. . 2... Pigeons 2 3--- Salt, pepper ... 4... ... ... 5- Fat bacon ... 2 slices . 6... Flour I pinch . 7... ... ... 8... Mushrooms ... 3 or 4 . 9... Small onions 3 or 4 . JO .. Bunch of pars- ley, chervil, and chives II... Stock i pint . 12... White wine ... I wine glass 13... ... ... 14... ... ... 15... Butter I OZ. 16... Flour I pinch . 17... Sauce out of A small the stewpan cupful Method. Melt in a stcwpan over a slow fire. Put the pigeons in this butter, taking care to turn them with a wooden spoon till they are browned all over. Sprinkle over. Take them out and keep them warm. Cut into dice and brown in the stew- pan. Sprinkle over, stirring well. Put the pigeons back into the stew- pan. ► Add to flavour the gravy. • Pour over. Let all simmer gently till the pigeons are well done. Put the pigeons on a hot dish, and keep them warm.