Cassell's dictionary of cookery

Duck, with Olives.— This is a simple dish, but much liked in Provence. Cook a duck en braise {see Duck, Braised.) Prepare the gravy in the usual way, adding plenty of mushrooms after the gravy has been strained. Soak some olives for three hours, remove the stones, put them into the gravy and boil up quickly. Then put in the duck and simmer twentj' minutes. Serve on a hot dish, with the sauce poured over. Time to braise and stew, an hour and a half. Probable cost, 3s. 6d. Sufficient for four or five persons. Ducklings, Roasted.— Make a stuffing thus : — Boil four middle-sized onions ten or twelve minutes, and chop them very fine; add a table-spoonful of bread-crumbs, equal quantities of powdered sage, pepper, and flour of mustard — half a salt-spoonful of each — a teaspoonful of brandy, and an ounce or more of dissolved butter, with salt to taste ; or if prefeixed the following stuffing may be used : — Two ounces of bread-crumbs, the same of butter, a little chopped parsley, two leaves of sage powdered, a small bit of lemon-peel, three shallots, with pepper and salt. Roast the ducks before a quick fire, give them steady basting for about forty minutes, then serve with the gravy dripped from them, and a good squeeze of lemon-juice ; add stock if required, with a tea-spoonful of soy, a little cayenne, or any sauce prefen-ed, and when thickened send to table in a tureen. Duke of Norfolk's Pudding.— Take six eggs, separate the yolks from the whites, beat up the yolks with a glassful of brandy, and flavour well with nutmeg and sugar. Boil a large cupful of the best Carolina rice in a pint of Madeira for half an hour j add one dozen ratafia cakes and the egg mixture, and beatall together. Have ready a dish lined with puff paste, and bake slowly for three-quarters of an hour. Probable cost, without Madeiia or brandy. Is. This quantity is sufficient for five or six persons. Duke of Northumberland's Pudding.— Take of bread-crumbs, currants, and finely-shred suet, each six ounces ; of candied peel, mixed, one ounce. Beat up six eggs, leaving out the whites of two ; add six ounces of sugar, a pinch of salt, half a grated nutmeg, and the whole of the rind of a lemon, also grated. When these ingredients are thoroughly blended and beaten, butter a mould or basin, and boil the pudding three hours. Serve with a sauce as follows :— Into about a quarter of a pint of melted butter pour a glass of brandy or sherry, and the juice of a lemon, and add two ounces of loaf sugar, on which the I'ind of the lemon has been rubbed off. Stir the sauce when DUM ( 190 ) DUT well mixed over the fire, and send hot to table. Probable cost, Is. 6d. Sufficient for five or six persons. Dumbarton Cake.— Beat up four eggs with half a pint of new milk, and flavour them with orange-flower or rose-water. Turn half a pound of -butter to cream, and work into it one pound of white sugar. Put these together, and add a wine-glassful of brandy, a quarter of an ounce of cinnamon, and the same of grated, nutmeg. Dissolve as much carbonate of soda as will cover a shilling in a table-spoonful of hot water, and beat in sufficient flour to make the mixture as for a pound cake. Bake iu a buttered tin and a quick oven. Time, one hour or more. Probable cost, 2s.