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Page:The White House Cook Book.djvu/118

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CUT all the meat from cold roast ducks ; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry slit in the centre with a knife, and bake a light brown.


A NICE dish for breakfast, and very relishing, can be made from the remains of a roast of duck. Cut the meat from the bones, pick out all the little tidbits in the recesses, lay them in a frying pan, and cover with water and the cold gravy left from the roast ; add a piece of but- ter ; let all boil up once and if not quite thick enough, stir in a little dissolved flour. Serve hot.


WILD duck should not be dressed too soon after being killed. If the weather is cold it will be better for being kept several days. Bake in a hot oven, letting it remain for five or ten minutes without bast- ing to keep in the gravy, then baste frequently with butter and water. If over-done it loses flavor, thirty to forty minutes in the right kind of an oven being sufficient. Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce:

Put in a tiny saucepan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper and the juice of half a lemon. Mix well, make it hot, remove from the fire and stir in a teaspoonful of made mustard. Pour into a hot gravy boat.

California Style, Lick House.


MOST wild ducks are apt to have the flavor of fish, and when in the hands of inexperienced cooks are sometimes unpalatable on this ac- count. Before roasting them, parboil them with a small peeled carrot put within each duck. This absorbs the unpleasant taste. An onion will have the same effect, but unless you use onions in the stuffing the carrot is preferable. Roast the same as tame duck. Or put into the duck a whole onion peeled, plenty of salt and pepper^, and a glass of claret, bake in a hot oven twenty minutes. Serve hot With the gravy it yields in cooking and a dish of currant jelly.

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