European and American cuisine

Canvasback Duck with Currant-jelly Sauce.— Roast for 6 persons 3 ducks same way as in foregoing recipe ; remove the breasts from the roasted ducks, cut each one into halves, and lay them into a chafing dish. In the meantime place a saucepan with 1 ounce butter, 1 tablespoonful fine-out onions, the same of carrots and ham, 1 bay leaf, 12 whole peppers over the fire, cook 5 minutes ; add Yt tablespoonful flour, cook 3 minutes ; add Vt pint white broth and Ys teaspoonful beef extract, cook 5 minutes ; then strain the sauce into a clean saucepan, add 1 cupful currant jelly, 1 gill of orange juice, and 2 tablespoonf uls port wine ; place the saucepan over the fire, and stir till the jelly is melted. Pour Yt pint of sauce over the duck meat, dress the breast on a warm dish, surround with bread croutons, and serve the remaining sauce in a sauce bowl. Canvasback Duck, Broiled. — Split 2 well-cleaned ducks through the back, season them with 1 even tablespoonful salt and 1 eyen teaspoonful pepper, brush them over with a little olive oil, and lay the ducks on a hot broiler; broil over a moderate clear fire about 10 minutes on each side, turning them every 5 minutes ; dress the ducks on a warm dish ; mix 2 ounces butter with the juice of Yt lemon, Yt teaspoonful grated nutmeg, 1 teaspoonful fine-chopped parsley ; spread this over the ducks, garnish with water cress, and serve with buttered toast. Redhead Duck, Roasted. — Select a fine pair of redhead ducks, pick, singe, and draw them the same as the canvasback duck, wipe out the inside with a cloth, or wash them quickly in cold water and dry ; season the ducks with 1 tablespoonful seasoning salt evenly distributed inside and outside ; put Yt ounce butter into each duck, truss them neatly, and lay them in a roasting pan. Place a pan with 4 ounces fine-cut larding pork over the fire, and fry till the pork turns yellow ; then remove and strain ; pour 2 tablespoonfuls of this melted pork over each duck and 3 tablespoonfuls water in the pan, set the pan in a hot oven, and roast from 20 to 25 minutes (they should be quite rare). When ready to serve, lay the ducks on a hot dish, untruss, lay 6 slices of fried hominy or bread croutons around the dish, and serve with crab-apple or currant jeUy. Redhead Duck, Broiled. — Split 2 well-cleaned ducks down the back and flatten them ; brush over with melted butter, lay the ducks on a hot broiler, and broil over a clear, moderate fire from 20 to 25 minutes, turning every 5 minutes. Stir 2 ounces butter to a cream ; add Vs even teaspoonful pepper, 1 even tablespoonful salt ; lay the ducks on to a hot dish, spread over the butter, and serve with currant jelly and buttered toast ; garnish with water cress. Teal Duck, Roasted.— Select 2 nice teal ducks; pick, singe, and draw them, wipe the inside with a damp cloth, truss them neatly, season with salt, allowing 1 even teaspoonful for each duck ; put Yt ounce butter in the inside of each one, lay them in a roasting pan. Twenty minutes before serving place the pan in a hot oven and roast 18 minutes ; glaze them, and serve on a hot dish ; pour a few tablespoonfuls consommé on the dish, and garnish with lemon, cut lengthwise into quarters, and croutons, or serve with jelly and garnish with fried hominy. Teal Duck, Broiled, is prepared as broiled canvasback duck.