Cookery for every household

Cut the duck in neat joints, wash the pieces quickly and dry them in a cloth. Then put them in a baking tin and sprinkle with pepper and salt. Prepare some tender celery and cut it in fine shreds, put this over the duck and add the bay-leaves. Heat half the stock and pour it over and round. Then cover the tin and bake in a good oven until the duck is tender, basting occasionally with the stock and turning the joints over when half cooked. When ready, the stock should have dried up. Ar- range the pieces of duck with the celery neatly on a hot dish and keep them warm whilst making the sauce. Put the butter and flour into the tin in which the duck was cooked, and mix them well over the fire. Then pour in the remainder of the stock, and stir until boiling. Add the ketchup, red-currant jelly, and more seasoning if necessary. Skim well and strain over the duck. Garnish with, croutons of fried bread or pastry, and serve red- currant, guava, or any other acid jelly separately. Note. — A little wine or orange juice may be added to the sauce, also a few chopped mush- rooms if desired. Time to cook, about 1| hours. Sufficient for 3 or 4 persons. 1158, 1 duck. 1 lb. veaL £ lb. bacon. Pepper. Salt. Nutmeg. 1 egg. Pflte o! Duck (Pate de Canard) 2 table-sps. biscuit crumbs. 1 glass sherry. 1 lemon. 1 onion. 1 bay-leaf. Choose a young and tender duck, bone it as carefully as possible, and cut the flesh in small neat, pieces. Wipe the veal and cut it up roughly, re- 284 COOKERY FOR EVERY HOUSEHOLD moving the skin. Reserve £ lb. of the bacon cut in thin slices, and cut up the remaining £ lb. Now put the veal, \ lb. of bacon, and any odd trimmings of duck through the mincing machine, and put all through a second time if necessary to make a fine farce. Add the biscuit crumbs (unsweetened) to the farce, season with pepper, salt, and a little nutmeg, and moisten with the egg well beaten and the glass of wine. Mix thoroughly. Take a fire- proof dish with a fid (terrine), and line it with the sliced bacon. Put in next a layer of the farce, then some pieces of duck, more farce, and so on until the dish is full. Cover with sliced bacon, then a layer of thin rings of onion, thin slices of lemon and the bay-leaf. Put on the fid and seal the join with a paste made of flour and water. Bake in a good oven until the pieces of duck feel quite tender, when they are tested by running a skewer through the hole in the fid of the terrine. This pate must not be served until quite cold, when slices can be cut as required. Time to cook, H to 2 hours. 1159. Salmi of Duck 1 young duck. Cold water. Seasoning. 1 onion. A bunch of herbs. 2 oz. butter. 1 oz. flour. 1 glass sherry or Madeira. Juice of'l orange. Croutons of fried bread.