Cassell's dictionary of cookery

plucked, singed, and emptied ; the feet scalded, skinned, and twisted round on the back of the bird ; head, neck, and pinions cut off, the latter at the first joint, and all skewered firmly to give the breast a nice plump appearance. For the stuffing, take half a pound of onions, a tea-spoonful of powdered sage, three table-spoonfuls of bread-crumbs, the liver of duck parboiled and minced with pepper, salt, and cayenne. Cut the onions very fine, throw boiling water over them, and cover for ten minutes ; drain through a gravy strainer, and add the bread-crumbs, minced liver, sage, pepper and salt to taste ; mix, and put it inside the duck. This quantity is for one duck ; more onion and sage may be added, but we recommend the above as a delicate compound not likely to disagree with the stomach. Let the duck be hung a day or two, according to the weather, to make the flesh tender. Koast before a brisk clear fire, baste often, and dredge with flour to make the bird look frothy. Serve with a good brown gravy in the dish, and apple sauce in a tureen. Time : ducks, three-quarters of an hour to an hour; ducklings, twenty-five to thirty-five minutes. Probable cost, 3s. to 4s. each. Sufficient, two ducks for seven or eight persons. A EOAST DUCK. Duck, Roast, To Carve.— A young duckling should be carved in the same way as a fowl, the leg and wing being taken off, first of all, on either side (see Fowl, Eoast, To Carve) . A full-sized bird should be carved like a goose. First cut slices from the breast, in the direction indicated in the figure by the dotted lines from a to b. The first slices are to be cut close to the wing ; then proceed upwards towards the breast-bone. The legs and wings may afterwards be attacked. An opening is to made, shown by the dotted line c, to get at the stuffing. Duck, Salmi of.— Take the giblets of a duck, stew them gently in veal-gravy seasoned with cayenne, three finely-shred shallots, and some pepper and salt. Roast the duck, cut it up, and lay it in a stewpan with the gravy. Simmer till quite hot, then squeeze a bitter orange into the sauce, strain it over the duck, and send to table hot. More seasoning may be added for the English palate. Salmis are great favourites with French epicures; they are a species of moist devil, sufficiently piquant, as a rule, to please a Frenchman's taste. Time: twenty minutes to roast ; twenty minutes to stew. Probable cost, 3s. 6d. Suflicient for four or five persons. Duck, Stewed, with Cabbage.— Roast a nice fat duck before a clear fire for about twenty minutes ; let it be well seasoned witli DUG ( 189) DUK pepper and salt before it is put on the spit. Put it into a stewjian with the gravy procured from the roasting, and enough of beef gravy to cover it; add a seasoning of sage-leaves, lemon thyme, pepper, and salt, with some sliced onion previously fried in butter. When it has stewed twenty minutes, strain the gravy, thicken Vith butter and flour, and pour it over the duck, which should have a layer of cabbage to rest on {see Cabbage, Stewed). Mashed turnips or sauerkraut may be substituted for cabbage. Sufficient for four or more persons. Probable cost, 3s. 6d. Duck, Stewed, with Green Peas.—