Buckmaster's cookery

1. Prepare a young duck and put it into a stewpan with three ounces of butter. 2. Cook till the duck is of a nice brown all over. 3. Remove it from the stewpan on to a dish. 4. Put into the same butter twenty or thirty pieces of turnip cut into size of marbles with a cutter. 5. Cook till they begin to brown. 6. Sprinkle over them a teaspoonful of powdered loaf 2 70 Buck-master s Cookery. sugar. 7. Let them remain two minutes. 8. Remove the pieces of turnip from the stewpan into a basin 9. Stir in a tablespoonful of flour, and thoroughly mix. 10. For a moderate-sized duck add gradually about a pint of stock, season with salt and pepper and a small bouquet garni. 11. Put in the duck in ten minutes, or when the duck is half done, add the turnips. 12. Turn the duck over two or three times, and be careful not to break the turnips. 13. Remove the bouquet garni. 14. Skim off all the fat, and serve. Precautions. — Do not allow the sauce to boil after adding the duck, and be very particular to have the sauce so as it just coats the spoon. ROAST GOOSE. Ingredients. A Goose. Duck oi* Chestnut stuffing. A goose weighing six or eight pounds is to be preferred. 1. Pick, draw, singe and wipe. 2. Stuff it with stuffing as for roast duck or chestnut stuffing. 3. Sprinkle with a little salt. 4. Baste frequently. 5. Skim off all the fat, strain the gravy over the goose, or serve separately in a sauce-boat. Precautions. — It is essential that the goose should be young, and roasted before a good fire, but not a fierce one. Try the pinion, and if the lower part of the beak breaks easily the goose or duck is young. ROAST FOWL. Ingredients. Fowl. Bacon. Onion. 1. Tick, draw, wipe, singe, and truss a fowl. Unless Boiled Fowl. stuffed, an onion inside and a piece of butter are thought to be an improvement. 2. Tie a rasher of fat bacon over the breast. 3. Put the fowl before a bright clear fire. 4. Roast slowly, with frequent basting. When ready (5) strain the gravy and pour it under the fowl. Garnish with watercresses. Precautions. — A young fowl is essential, which may be known by the large size of its feet and knee-joints and the smallness of the spurs. Try the pinions and breast. Baste frequently. BOILED FOWL. Ingredients. A Fowl. 1. Neatly truss and prepare a fowl ; be careful not to break the skin in picking. 2. Wrap it in a sheet of white buttered paper. 3. Put it into a clean stewpan or saucepan with plenty of lukewarm water. 4. Let it just boil. 5. Skim, and in fifteen minutes turn the fowl over for another fifteen minutes, and for a fowl of about three pounds this will be sufficient. Fowls and all poultry will be the better for being kept two or three days before boiling. Serve with a white sauce, or bechamel sauce, or parsley and butter, according to taste. Precautions. — Choose a young fowl with white or pale-coloured legs. Occasional skimming is necessary. A FRICASSEE OF FOWL. Ingredients. A young Fowl. An Onion. Mushrooms. Lemon. To prepare a fricassee of chicken, which may be 272 Buckmaster s Cookery. slightly varied from the following recipe, is one of the best examples of good English cooking.