gravy: put the ducks into a dish, and pour the gravy and peas over.
Ducks to Ragout.
Prepare them the same as pigeons to stew, brown them all round, in the frying-pan, then stew them in good broth, till tender. Season well with pepper, salt, onions, sage, and what other herbs you like. Thicken the sauce with browned flour and butter. Add a glass of Port, if you like, and pour it over them.
Ducks to Hash.
Cut them up, as at table, and if you have not any gravy suitable, prepare some of the trimmings, 3 onions, a bunch of herbs, pepper, salt, sugar, and spices. Strain, thicken it, and put in the pieces of duck; do not let the gravy even simmer, but keep hot by the side of the fire until the meat is heated through. Port wine or catsup, and cayenne may be added.—Goose may be hashed in this way, the legs scored, seasoned and broiled, laid on the hash, or served by themselves.
Wild Fowl to Ragout.
Half roast the bird, score the breast in 3 at each side, lightly strew mixed spices and cayenne into each cut, squeeze lemon juice over the spices. Stew it till tender, in good brown gravy, take it out and keep hot; add 1 or 2 finely shred eschalots to the gravy, also a glass of Port wine, and pour it over the wild fowl; any game may be re-warmed cut up, in good gravy, boiling hot, thickened with bread-crumbs, and seasoned with salt, spices to taste, wine, and lemon juice, or pickle.
Snipes, Landrails or Woodcocks to Ragout.
Pick 2 or 3 very carefully, take out the trail, and lard them with slices of fat and lean ham, dredge well with flour, and fry in butter of a light brown: then stew in good gravy, flavoured with sherry or Madeira, Port or claret, anchovy, oyster, and lemon pickle, and walnut catsup, 2 table-spoonsful of soy, cayenne and Gloucester sauce. Thicken with
