Cassell's dictionary of cookery

Cut off the rind from half a pound of rather lean bacon. Divide it into pieces of about two inches each way, and fry to a light brown with butter. Dredge in a little flour, and after stirring about three minutes, add a pint of broth, an onion stuck with two cloves, a bunch of sweet herbs, salt, and pepper. The duck should be previously fried or roasted for ten minutes to make it a good colour, and then placed with one quart of peas in the stewpan with the gravy. In an hour and a quarter serve with the peas and bacon on the dish, the duck on the top of the peas, and the gravy thickened and strained over. Probable cost, 4s. 8d. Sufficient for four or five persons. Duck, Stuffed.— Bone a duck carefully, without breaking the skin. BoU the bones in a small quantity of water, and use the liquor for the gravy. Make a rich stuffing with half a pound of veal, half a pound of good suet, some parsley, chives, and mushrooms. Season with salt and pepper, and make all into a paste with two well-beaten eggs and a little cream. Fill the inside of the duck, cook it en braise {see Duck, Braised), and serve with a ragout of chestnuts prepared with the gravy from the bones. Time, about an hour. Sufficient for five or six Duck, Wild, Hashed. — Carve the duck neatly as helped at table, put the joints into a stewpan with a pint of good brown gravy, add a table-spoonful of Seville orange-juice or lemon pickle, a glass of claret, mixed spice, salt, and cayenne to taste, and thicken with breadcrumbs. Let it get gradually hot, and when on the point of boiling, serve with sippets of toast as a garnish. Any cold wild fowl may be hashed as above, but for pheasants and partridges use white wine instead of claret. Time, from fifteen to twenty minutes. Duck, Wild, Roast.— The essentials to be observed in roasting wild duck are, first, to keep the gravy well in the breast of the bird, and, next, not to lose the flavour through over-dressing. Pluck and draw carefully, wipe out the inside with a clean cloth, cut off the head and neck, and scald the feet, which are either to be rested on each side of the breast or trussed like those of a fowl. Put the duck before a brisk fire for five minutes to brown the outside and protect the gravy, then baste plentifully with butter till done. Dredge with flour to give it a nice frothy appearance, and serve with a gravy in the dish, or in a tureen, if preferred. Make a gravy as follows : — Boil down the necks and gizzards in a pint of water till reduced to half a pint, or take half a pint of veal gravy, add to it a slice oti: the end of a lemon or orange, an onion, three or four leaves of basil, a blade of mace, and a little pepper and salt ; boil all together, strain, and add a glassful of port wine and the juice of a Seville orange or lemon. Serve hot. Time to roast, twenty to twenty-five minutes. Probable cost, 4s. to 5s. the couple. Allow two for a dish.