Boston Cooking-School cook book

Dress, clean, and truss (pp. 331-334). Sprinkle with salt and pepper. Place on rack in roasting pan; bake in hot oven (450° F.) 12 to 15 minutes to the pound. Baste every 5 minutes with fat in pan or orange juice. Serve with Orange or Olive Sauce (p. 197) and currant jelly. Since ducks have a strong flavor, they are sometimes stuffed with apples, pared, cored, and cut in quarters, or 3 small onions. Remove before serving. Ducks may be steamed 1½ hours before roasting, if very fat. Or stuff with Apple Stuffing (p. 182), Peanut Stuffing (p. 182), or Onion Stuffing (p. 180). Allow 11% to 2 cups stuffing. ROAST DUCK (Wild) Let stand in warm room until chill is completely off. Dress, clean, stuff with sliced apple or onion, and truss. Sprinkle with salt and pepper, cover breast with 2 very thin slices fat salt pork. Bake 15 to 30 minutes in very hot oven (450° F.) basting every 5 minutes with fat in pan. Remove apple or onion. © For very rare duck, roast 12 to 20 minutes, according to size. DUCKLINGS Broil or Plank small ducklings like Broiled Chicken (p. 335) or Planked Chicken (p. 336). Roast larger ones like Roast Duck (about 30 minutes). SQUAB GUINEAS Broil or Plank like Broiled Chicken (p. 335) or Planked Chicken (p. 336). ROAST GOOSE Singe, remove pinfeathers, wash, and scrub; then draw (which is removing inside contents). Wash in cold water and wipe. Stuff, truss, sprinkle with salt and pepper, and lay 6 thin strips fat salt pork over breast. Place on rack in dripping pan, put in hot oven (400° F.), and bake 2 hours. Baste every 15 minutes with fat in pan. Remove pork last half-hour of cooking. Place on platter, remove string and skewers. Garnish with watercress and bright red cranberries. Serve with Apple Sauce or Fried Apple Rings (p. 185). Allow about 2 cups stuffing for a 4-pound goose, using Savory Stuffing (p. 180), Apple Stuffing (p..182), or Apple and Prune Stuffing I or II (p. 183). ROAST GOOSE (Wild) Prepare like Roast Duck (Wild). Roast in hot oven (400° F.) until done — at least 2 hours, as wild geese are often old and very tough. LARDED GROUSE Clean, remove pinions and, if tough, the skin covering breast. Lard breast and insert 2 lardoons in each leg. ‘Truss and bake like Roast Quail (p. 350), allowing 20 to 25 minutes. BREAST OF GROUSE, SAUTE CHASSEUR 2 grouse Bit of bay leaf Butter 41% tablespoons flour Salt, pepper 34 cup stewed and strained tomatoes 1 stalk celery Salt, cayenne 3 slices carrot Lemon juice 2 slices onion 1 teaspoon finely chopped parsley 2 sprigs parsley 14 cup canned mushrooms, cut in slices Remove breast from grouse and sauté in butter. When partially cooked, season with salt and pepper. Break grouse in pieces, cover with cold water, add carrot, celery, onion, parsley, and bay leaf, and cook until stock is reduced to 34 cup. Make sauce of 3 tablespoons butter, flour, stock from grouse, and tomatoes; season with salt, cayenne, and lemon juice to taste and add chopped parsley and mushrooms. Arrange breast meat on serving dish and surround with sauce. LARDED STUFFED ENGLISH PARTRIDGE 3 birds Y% cup sherry Fat salt pork for larding Toast 3 tablespoons melted butter Watercress Cold Orange Sauce (p. 206) Clean, stuff, lard, and truss birds. Put in casserole and add 1 cup trimmings from pork cut in small pieces. Put in moderately hot oven (375° F.) and cook uncovered 15 minutes, basting 3 times with butter. Pour over sherry, cover, and cook 25 minutes, reducing heat to moderately slow (325° F.). Serve on toast, garnish with watercress, and serve with Cold Orange Sauce. ROAST PHEASANT