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POULTRY AND GAME. 97

water some add onion, and some vinegar ; turn often, so that the sides and back may all be nicely browned. When nearly done, baste with butter and a little flour. These directions will apply to tame geese as well as ducks. Young ducks should roast from twenty-five to thirty minutes, and full-grown ones for an hour or more, with frequent bast- ing. Some prefer them underdone and served very hot; but, as a rule, thorough cooking will prove more palatable. Make a gravy out of the necks and gizzards by putting them in a quart of cold water, that must be reduced to a pint by boiling. The giblets, when done, may be chopped fine and added to the juice. The preferred season- ings are one tablespoonful of Madeira or sherry, a blade of mace, one small onion, and a little cayenne pepper ; strain through a hair sieve ; pour a little over the ducks and serve the remainder in a boat. Served with jellies or any tart sauce.

BRAISED DUCK.

PREPARE a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a car- rot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wine. Place the pan over a gentle fire and allow the ducks to simmer until done, basting them frequently. When done remove them from the pan, and place them where they will keep hot. A turnip should then be cwt up and fried in some butter. When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised. Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the

pieces Of turnip. Palmtr House, Chicago.

STEWED DUCK.

PREPARE them by cutting them them up the same as chicken for fricassee. Lay two or three very thin slices of salt pork upon the bot- tom of a stew-pan ; lay the pieces of duck upon the pork. Let them stew slowly for an hour, closely covered. Then season with salt and pepper, half a teaspoonful of powdered sage, or some green sage minced fine; one chopped onion. Stew another half hour until the duck is tender. Stir up a large tablespoonful of brown flour in a lit- tle water and add it to the stew. Let it boil up, and serve all to- gether in one dish, accompanied with green peas.

Palmer House, Chicago.

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