Cut a roasted chicken into fillets and small joints • rub them with vinegar ; sprinkle pepper, salt, and chopped herbs over them. Leave them for an hour ; then wipe them, dip in frying batter, fry in boiling fat. Serve with fried parsley or any sauce liked.- N.B. — Eemains of cold boiled chickens can be used MEATS AND BIBDS. Ill for this ; if they have any remains of sauce over them they need not he rubbed with vinegar, etc. 274— Duck Douillet. Wrap carefully round a duck some slices of freslt larding pork ; sprinkle with pepper and salt ; put it in a stewpan, with equal quantities of stock and light wine ; add a few slices of lemon. Let it simmer gently until cooked, then skim and strain the sauce ; thicken and serve. 275. — Stewed Duck and Olives. Eub the duck with lemon-juice ; fry it in some butter or good dripping for a few minutes. Sprinkle some flour over ; then add sufficient gravy or stock to cover it, 1 tablespoonful of ketchup, 1 carrot cut in four, 1 or 2 onions, 2 cloves, a bunch of parsley, a sprig of thyme, pepper and salt.✪ Fried Chicken Stew for an hour ; then take out the duck, strain the gra'S'y, and remove all the fat. Put the gravy back on the fire, and some stoned and scalded olives ; boil for 5 to 10 minutes, and dish up with the duck. 276.— Salmis of Wild Duck. Wrap a wild duck in a buttered paper, and half roast it; then carve it into joints, and put it into a saucepan with the gravy which came from it in / ^.12 WHOLE SOME COOKERY. roasting. In anothei* saucepan put the trimmings of the duck, a tumbler of red wine, half a shallot, a clove, some pepper and salt ; boil it down till there -is only- half the original quantity. Strain the sauce ; stir into it some flour and butter to thicken, a little glaze, a tablespoonful of oil, and the juice of one lemon. Add this to the duck. Toss up together to finish cooking the duck, and serve with fried sippets. N.B. — Of course, a salmis can be made with the remains of roast wild duck ; but in that case only toss them in the sauce sufficiently long to warm them through. 277. — Stewed Duck and Turnips. Cut some turnips into pretty shaped balls ; toss them up in butter, and sprinkle very lightly with sugar. Take them out ; then fry your duck for a few minutes in the same butter. Then in another sauce- pan put a small lump of butter ; thicken with a little flour ; add some parsley, onion, bay -leaf, some good gravy, a little white wine. Put the duck in this, to stew very gently. When half cooked, add the tui-nips, and finish cooking together very slowly. Skim the fat off carefully, and serve up hot. 278. — Goose or Turkey stuffed with Chestnuts. Pound the goose or turkey liver up with a very little finely chopped bacon, some herbs, salt, and nut- i MEATS AND BIRDS. 113 meg. Have some chestnuts cooked and carefully peeled ; toss them over the lire in a little butter or gz’avy, with the above liver, etc. Stuff the bird thoroughly with it. Roast it carefully ; serve it up with its own gravy, to which add a squeeze of lemon. 279. — Stewed Pigeons.

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Cut a roasted chicken into fillets and small joints • rub them with vinegar ; sprinkle pepper, salt, and chopped herbs over them. Leave them for an hour ; then wipe them, dip in frying batter, fry in boiling fat. Serve with fried parsley or any sauce liked.- N.B. — Eemains of cold boiled chickens can be used MEATS AND BIBDS. Ill for this ; if they have any remains of sauce over them they need not he rubbed with vinegar, etc. 274— Duck Douillet. Wrap carefully round a duck some slices of freslt larding pork ; sprinkle with pepper and salt ; put it in a stewpan, with equal quantities of stock and light wine ; add a few slices of lemon. Let it simmer gently until cooked, then skim and strain the sauce ; thicken and serve. 275. — Stewed Duck and Olives. Eub the duck with lemon-juice ; fry it in some butter or good dripping for a few minutes. Sprinkle some flour over ; then add sufficient gravy or stock to cover it, 1 tablespoonful of ketchup, 1 carrot cut in four, 1 or 2 onions, 2 cloves, a bunch of parsley, a sprig of thyme, pepper and salt. Stew for an hour ; then take out the duck, strain the gra'S'y, and remove all the fat. Put the gravy back on the fire, and some stoned and scalded olives ; boil for 5 to 10 minutes, and dish up with the duck. 276.— Salmis of Wild Duck. Wrap a wild duck in a buttered paper, and half roast it; then carve it into joints, and put it into a saucepan with the gravy which came from it in / ^.12 WHOLE SOME COOKERY. roasting. In anothei* saucepan put the trimmings of the duck, a tumbler of red wine, half a shallot, a clove, some pepper and salt ; boil it down till there -is only- half the original quantity. Strain the sauce ; stir into it some flour and butter to thicken, a little glaze, a tablespoonful of oil, and the juice of one lemon. Add this to the duck. Toss up together to finish cooking the duck, and serve with fried sippets. N.B. — Of course, a salmis can be made with the remains of roast wild duck ; but in that case only toss them in the sauce sufficiently long to warm them through. 277. — Stewed Duck and Turnips. Cut some turnips into pretty shaped balls ; toss them up in butter, and sprinkle very lightly with sugar. Take them out ; then fry your duck for a few minutes in the same butter. Then in another sauce- pan put a small lump of butter ; thicken with a little flour ; add some parsley, onion, bay -leaf, some good gravy, a little white wine. Put the duck in this, to stew very gently. When half cooked, add the tui-nips, and finish cooking together very slowly. Skim the fat off carefully, and serve up hot. 278. — Goose or Turkey stuffed with Chestnuts. Pound the goose or turkey liver up with a very little finely chopped bacon, some herbs, salt, and nut- i MEATS AND BIRDS. 113 meg. Have some chestnuts cooked and carefully peeled ; toss them over the lire in a little butter or gz’avy, with the above liver, etc. Stuff the bird thoroughly with it. Roast it carefully ; serve it up with its own gravy, to which add a squeeze of lemon. 279. — Stewed Pigeons.

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