Myra's cookery book

Dredge over a few minutes before serving, then baste and froth. 10... Cut lemon ... Serve with the ducks, and good brown gravy also. 50— TO CARVE WILD DUCK. Order. Ingredients. Quantities. Method. I... ... Cut the breast in neat small slices, but leave them on the bird. ) 2... Salt ... ... 3-" Cayenne pepper j- Sprinkle over the cut breasts 4... Lemon juice... ... Squeeze all over the bird. 5" Butter Small piece Put on the bird to melt. 6... Let the butter and lemon juice run into the gravy, mix them in the dish and pour over the bird several times. 61.-SALMIS OF WILD DUCK. Order. Ingredients. Quantities. Method. I... Remains of wild duck Divide in nice joints. 2... Butter 2 OZ. Melt in a saucepan. Brown the pieces of meat in the butter. add AiYkA'S COOKERY EOOK. SALMIS OF WILD Y>OCK-(continucd). Order. Ingredients. Quantities. Method. 4... Stock or gravy I large from ducks cupful 5- Claret 2 wine- glasses ful > Add and let the whole stew gently. 6... Eschalot I... 7... Clove I... 8... Pepper A pinch... 9... Meat glaze ... Small Olive oil piece 10... I dessert •'Add. Spoon- ful 1 J II... Lemon juice... I lemon... Squeeze over. 12... Raspings of bread I or more spoonsful j- Mix with the sauce. 13... ... ... Serve the duck with the sauce poured over it, and put sippets of toast round the dish. 52.-RAGOUT OF WILD DUCK. Order. Ingredients. Quantities. Method. 1... Cold wild I... Cut in joints and lay aside. duck 2... ... ••• ... ... Put the bones, skin, and trimmings in a stewpan. 3"' Stock 3 pint ... ) Add to the meat in the stewpan and 4... Eschalots 2 f simmer for J hour, then strain. 5-" Butter I oz. Melt in a stewpan. 6... Flour I tea- Dredge into the butter. spoonful 7... ... . . ... ... Add the sauce, boil, and strain. 8... Port or claret I wine- j g... Lemon juice... glassful J lemon > Add to the sauce. 10... Cayenne I pinch ... ) II... ... *. • Put in the pieces of duck and let 1 them get quite hot, but not boil. 53-TEAL, WIDGEON. These are dressed and served like Wild Duck. VEGETABLES. zoi SECTION X.— VEGETABLES. — l.-ASPARAGUS, boiled. Older. Ingredients. Quantities. Method. 1... Asparagus ... Scrape lightly with a knife to clean them. 2... ... Tie them up in little bundles of 10 or 12 with string. 3-- ... ... Make them of equal size by cutting off the white tops. 4... Water ... Boil in a saucepan. 5-" Salt r handful Throw it in the water. 6... ... When the water boils put in the asparagus. 7... ... ... Let them boil 15 minutes. 8... ... Take them out of the water and strain them. g... ... ... Take off the string and place them on a warm vegetable dish. Note.— French cooks serve melted butter with asparagus. English cooks generally Serve it on toast. 2.-ARTICHOKES. Order. Ingredients. Quantities. Method. I... Artichokes ... Take off the hard leaves at the bottom. 2... ... ... • > * . • . Cut the points of the leaves with scissors to trim them. 3- ... Cut the stalk close to the artichoke. 4... Put the vegetables at the bottom of a saucepan, head downwards, prested close to one another. 5... Boiling water ... Pour over till all are covered. 202 MYRA’S COOKERY BOOK. ARTICHOKES— Order, Ingredients. Quantities. Method, 6...