Practical household cookery

tinue to fry and stir the contents with a wooden spoon for three minutes longer; then moisten with a pint of good stock, add an onion with two cloves stuck in it, a '* bouquet garni/' salt and pepper to taste ; stir till boiling. Then put in the duck, together with a quart of medium-sized green peas ; simmer very gently with the pan partly covered for about ah hour and a quarter, taking care to turn the duck after thirty minutes' simmering. When done remove the '' bouquet garni " and onion ; put the bird on a plate, skim off very carefully all the grease from the peas ; dish these up with the bacon; untie the duck and place it in the centre of the dish ; pour the gravy over, and serve. 685. DUCK WITH TURNIPS. After having prepared a duck as above, fry it in a stewpan with an ounce of butter to a nice golden colour all round ; then take it out and sprinkle three tablespoonfuls of flour in the same stewpan; stir this over the fire for about three minutes; moisten it with a pint and a half of good broth ; boil it, stirring the while to prevent burning; put in the duck, together with a small '' bouquet garni," an onion stuck with two cloves, and season with salt and pepper, and simmer gently with the pan partly covered for about fifty minutes. Meanwhile peel and cut a pound of nice tender turnips into fancy shapes, such as half-moons and olives, add these to the duck and continue the simmering till they are done ; remove the '^ bouquet garni" and onion. Dish up the bird in the usual way; garnish round with the turnips; skim off all the grease from the sauce, pour it over the duck, and serve. 686. BRAIZED DUCK WITH STEWED OLIVES. Prepare and braize a duck as in No. 635. Meanwhile stone a pint of nice French olives; stew these with the duck for six or seven minutes; dish up the bird, after having removed the string ; garnish round .with the olives ; skim off very carefully all the grease from the gravy; squeeze in the juice of half a lemon, pour this over the duck, and serve. 687. BRAIZED DUCK WITH CABBAGE. Cut, clean, and blanch in salt water for five minutes a nice savoy cabbage. Meanwhile have ready trussed in the usual way a good duck, which place in a stewpan with a pint and a half of good stock, an onion stuck with three cloves, and a carrot ; cover this with the cabbage properly strained ; add half a pound of Bologna sausage and the same quantity of steaky bacon ; season with salt and pepper ; set to simmer very gently, with the pan covered, for about an hour ; after which, remove the lid, place the stewpan in the oven for fifteen minutes, to finish cooking and brown the cabbage ; then take out the bird, remove the string, take the carrot and onion away, put the bacon and sausage on a plate, and strain the liquor through a colander into a small stewpan ; press the cabbage well ; dish it up with the duck and keep hot by the side of the oven. Meanwhile skim off the fat from the gravy, reduce it to a half-glaze on a brisk fire, pour it over the duck and cabbage, cut the sausage and bacon into slices, decorate the dish alternately with it, and serve. 638. ROAST DUCK. Slice a pound of onions and mix them with eighteen sage-leaves, blanch in salt water for five minutes, then drain and chop them fine ; fry them in a stewpan with an ounce of butter well seasoned with salt, pepper, and grated nutmeg for about ten minutes, stirring the while with a wooden spoon; then add an ounce of bread-crumbs, and stir the mixture over the fire for two or three minutes longer. When cool stuff the duck with it ; truss the duck in the usual way ; dip it in boiling water for two minutes ; dry, and set it to roast before a brisk fire for twenty minutes. When done, untie the string; dish up, pour under some rich gravy free from fat, and served 6S9. ROAST GOOSE.