Harper's cook book encyclopædia

Duckling. — Cut off the head and feet of a fat young duck. Singe and draw. Reserve the liver. Split the skin at the back of the neck, which cut very short. Dip a clean towel in cold water, and wipe the prepared duck inside and out. Dust inside with one salt-spoonful of salt and one of pepper. Fold the skin back from the slit that has been made in the neck, wash, and put the liver inside. Truss the legs with a trussing-needle close to the body, fold the wings on the back, and dust all over one salt-spoonful of salt and half as much pepper. Butter a baking -pan well. Place the duck in it, with two table - spoonfuls of broth, and cover with a well-buttered piece of white paper. Cook in hot oven for thirty minutes. Remove it, put on platter, and place where it will keep warm. Add to the gravy in the roasting-pan the juice of two oranges and the peel of one cut into strips ; also the juice of half a lemon, one gill of Madeira, and a liqueur glass of curaçoa. Cook in the oven for ten minutes. Now add, as a finish, one table-spoonful of butter blended well with one teaspoonful of flour. Mix with the gravy by stirring. Do not cook. Serve in a sauceboat very hot. If curafoa is not at hand, it may be omitted. Goose Livers a la Toulouse. — Put in a chafing-dish half a teaspoonful of flour, one teaspoonful of butter, and mix well for two minutes. Pour over slowly, while stirring, one gill of Madeira wine, six table - spoonfuls of glace de viande, or one good teaspoonful of beef extract melted in one gill of hot water ; add one shallot. Boil slowly ; cover over for eight minutes. Add half a teaspoonful of salt and one small pinch of pepper. Put in the liver last, taking care that the flame is not too high ; the liver should only be warmed through. After five minutes add half a can of truffles, peeled and sliced, cooking three minutes and basting. Serve hot. Goose, Pâté de Foie Gras. — , These pasties, so highly esteemed by epicures, are made at Strasburg, and thence exported to various parts. They are prepared from the livers of geese which have been tied down for three or four weeks to prevent them moving and forcibly compelled to swallow, at intervals, a certain amount of fattening food. When they have become so fat that they would die in a short time, they are killed, and their livers, which have become very rich, fat, and pale during the process, are used in making these pates. Goose Pâté (imitation). — Take the livers of four fowls, and four gizzards, three table - spoonfuls of melted butter, a chopped onion, one table-spoonful of Worcestershire sauce ; salt and pepper to taste. Boil the livers until done ; drain and wipe them dry. When cold, rub them to a paste. Simmer together butter and chopped onion for ten minutes ; strain and mix with the seasoning ; mix well. Butter a small jar, and press the mixture as tightly as possible into it, placing in the mixture small pieces of the gizzards to imitate truffles. Cover with melted butter. Goose, Roast. — A roast goose is generally filled with sage-and-onion stuffing. If a strong flavor of onion is liked, the onions should be chopped raw. If not, they should be boiled in one, two, or three waters, and mixed LSee p. 183 PIGEONS WITH YOUNG GREEN PEASE [See p. 283 BONELESS TURKEY STUFFED WITH TRUFFLES STUFFED SHOULDER OF LAMB [See p. 232 Pigeons Turkey, Broiled