CANVAS-BACK AND RED-HEAD DUCKS.— Carefully draw, pick and singe the birds; wipe very clean, or wash, if pre- ferred, using salted water. When drawing the birds cut lengthwise slit over the crop, and, after the windpipe and all other innards have been removed, and the duck carefully cleaned, pass the head through this opening into the inside of the duck, then reach in and pull it through, letting emerge at the opening made in draw- ing, between the drumsticks. Run a threaded trussing-needle✪ Canvas-Back and Red-Head Ducks through the legs, the neck, and out through the second leg, return to the first side in the same way, leaving a short stitch on the opposite side; tie tightly to keep the head in place. When the duck is roasted cut this stitch and draw out the threads by the 298 FOWL knot on the other side. Cut off the wings at the second joint. If the feet be left on, dip them into scalding water and rub off the thin layer of skin. Twist the legs out of joint at the point where the flesh begins and double them backward on the upper part of the leg. Pass the tail through the vent. Authorities differ as to salting wild duck before cooking and basting while cooking, but all agree that the oven in which they are placed should be very hot. The time required for cooking is from 18 minutes, for very rare, to 40 minutes for well-done birds. Often wild ducks are trussed in a manner similar to tame fowl. A bunch of celery is thrust inside the body, the neck is cut off close to the breastbone, and the skin is turned over and fastened down on the back with a stitch that holds the wings in place. The head, from which the eyes have been removed is placed in the opening made in drawing the duck and fastened there by a thread passing through the legs and eyes'ockets, which is returned in the same manner to the first leg and tied. — ^Mrs. C. J. Canthorn, Wilmette, 111. BREAST OR GROUSE SAUTE CHASSEUR.— Remove breasts from pair of grouse and saute in butter. When partially cooked, season with salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion, parsley and bay leaf and cook until stock is reduced to three-fourths cup. Ar- range grouse on a serving dish, and pour around a sauce made of 3 tablespoons butter, 4j/2 tablespoons flour, stock made from grouse, and ^ cup stewed and strained tomatoes. Season with salt, cayenne and lemon juice, and add 1 teaspoon finely chopped parsley and 54 cup canned mushrooms, cut in slices✪ Breast or Grouse Saute Chasseur. — ^Mrs. Joseph King, Kenilworth, 111. BROILED GROUSE.— Cut the grouse in halves through the breast and back, season and dip in oil, or melted butter, and then in bread crumbs✪ Broiled Grouse, and broil in a double broiler over a moderate fire, turning when well done on the flesh side. When done spread with maitre d'hotel butter. — Mrs. Frank Mullins, Franklin, III. LARDED GROUSE. — Clean, remove pinions, and if it be tough, the skin covering breast. Lard breast and insert 2 lar- doons in each leg. Truss and place on trivet in small, shallow pan; rub with salt, brush over with melted butter, dredge with flour and surround with trimmings of fat salt pork. Bake 20 to 25 COOK COUNTY COOK BOOK 299

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CANVAS-BACK AND RED-HEAD DUCKS.— Carefully draw, pick and singe the birds; wipe very clean, or wash, if pre- ferred, using salted water. When drawing the birds cut lengthwise slit over the crop, and, after the windpipe and all other innards have been removed, and the duck carefully cleaned, pass the head through this opening into the inside of the duck, then reach in and pull it through, letting emerge at the opening made in draw- ing, between the drumsticks. Run a threaded trussing-needle through the legs, the neck, and out through the second leg, return to the first side in the same way, leaving a short stitch on the opposite side; tie tightly to keep the head in place. When the duck is roasted cut this stitch and draw out the threads by the 298 FOWL knot on the other side. Cut off the wings at the second joint. If the feet be left on, dip them into scalding water and rub off the thin layer of skin. Twist the legs out of joint at the point where the flesh begins and double them backward on the upper part of the leg. Pass the tail through the vent. Authorities differ as to salting wild duck before cooking and basting while cooking, but all agree that the oven in which they are placed should be very hot. The time required for cooking is from 18 minutes, for very rare, to 40 minutes for well-done birds. Often wild ducks are trussed in a manner similar to tame fowl. A bunch of celery is thrust inside the body, the neck is cut off close to the breastbone, and the skin is turned over and fastened down on the back with a stitch that holds the wings in place. The head, from which the eyes have been removed is placed in the opening made in drawing the duck and fastened there by a thread passing through the legs and eyes'ockets, which is returned in the same manner to the first leg and tied. — ^Mrs. C. J. Canthorn, Wilmette, 111. BREAST OR GROUSE SAUTE CHASSEUR.— Remove breasts from pair of grouse and saute in butter. When partially cooked, season with salt and pepper. Break carcasses in pieces, cover with cold water, add carrot, celery, onion, parsley and bay leaf and cook until stock is reduced to three-fourths cup. Ar- range grouse on a serving dish, and pour around a sauce made of 3 tablespoons butter, 4j/2 tablespoons flour, stock made from grouse, and ^ cup stewed and strained tomatoes. Season with salt, cayenne and lemon juice, and add 1 teaspoon finely chopped parsley and 54 cup canned mushrooms, cut in slices. — ^Mrs. Joseph King, Kenilworth, 111. BROILED GROUSE.— Cut the grouse in halves through the breast and back, season and dip in oil, or melted butter, and then in bread crumbs, and broil in a double broiler over a moderate fire, turning when well done on the flesh side. When done spread with maitre d'hotel butter. — Mrs. Frank Mullins, Franklin, III. LARDED GROUSE. — Clean, remove pinions, and if it be tough, the skin covering breast. Lard breast and insert 2 lar- doons in each leg. Truss and place on trivet in small, shallow pan; rub with salt, brush over with melted butter, dredge with flour and surround with trimmings of fat salt pork. Bake 20 to 25 COOK COUNTY COOK BOOK 299

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