European and American cuisine

Place the well-cleaned feet, giblets, and neck in a saucepan, cover with cold water ; when it boils, add Yt teaspoonful salt and 1 onion, boil lYs hour ; then strain the broth into a clean saucepan. Ten minutes before serving, lay the duck on a warm dish, free it from threads and skewers; remove the fat from the gravy ; mix 1 tablespoonful cornstarch with Yi giU of cold water, add it to the gravy, stir and cook 3 minutes on top the stove ; add sufficient giblet broth to make a creamy sauce, cook 5 minutes ; then strain the sauce into a small saucepan ; mash the boiled duck liver with a spoon or grate it, then add it to the sauce, also a small piece of butter, and stir 2 minutes over the fire ; then pour it in a sauce bowl, and serve with the duck. Duck roasted h I'Amfirlcaine.— Select a fine young duck weighing about 4 pounds ; singe, draw, and wash it in cold water and dry it with a clean towel, season the inside with 1 teaspoonfol salt, and stuff it with a preparation made as follows : Peel and wash 8 medium-sized potatoes ; place them in a saucepan, with 1 quart cold water, oyer the fire ; add 1 tablespoonful salt, cover and boil till done, then drain off the water ; return the saucepan for a few minutes to the fire to dry the potatoes, then mash them fine. Melt 2 ounces butter in a saucepan, add 1 gill of fine-chopped onions, cover and cook 5 minutes without browning the onions ; add them to the potatoes ; also add 1/4 even teaspoonful pepper, 1/4 level teaspoonful salt, 1 teaspoonful thyme, Yi teaspoonful sage, the yolk of 1 egg, and last the whites beaten to a stiff froth ; mix all well together; stuff this into the duck, sew it up, run a skewer through the body and thigh ; rub 1 even tablespoonful salt all over the duck, lay it in a roasting pan, and spread 2 ounces butter over the breast; set the pan in a medium-hot oven to roast ; baste and turn frequently until the duck is of a light-brown color. Place the giblets in a saucepan, cover with cold water ; add Yt teaspoonful salt, and when it boils add 1 onion, cook lYt hour ; then strain the broth. As soon as the duck is of a light-brown color on all sides, add 1 cupful giblet broth ; roast and baste till done. Shortly before serving lay the duck on a warm dish, remove skewer and threads ; free the gravy from the fat, mix Ys tablespoonful cornstarch with a little cold water, add it to the gravy, stir and cook 3 minutes on top the stove ; add sufficient giblet broth to make a creamy sauce, cook 5 minutes; then strain; pour the sauce into a sauce bowl, and serve with the duck. The giblets may be chopped fine and added to the gravy if liked. Duck roasted in Butter.— Select a pair of fine young ducks, singe, draw, wash, and wipe them dry ; season each one with 1 tablespoonful salt, rub the salt in and outside all over the duck ; lay them in a roasting pan, pour over each one 2 tablespoonfuls melted butter ; place the pan in a medium-hot oven (have some melted butter in small saucepan, standing on side the stove), roast and