European and American cuisine

baste the ducks frequently with melted butter ; if the gravy in the pan should become too brown and show a tendency to bum, pour a little water in the bottom of the pan ; this will check the burning at once ; but if the oven is at a medium heat this will not be necessary. When ready to serve lay the ducks on a warm dish ; remove the fat from the gravy, add a little bouillon or broth to the gravy, boil 3 minutes ; then strain and serve with the duck. Serve with apple jelly and lettuce salad. Salmi of Duck. — Procure a fine young duck; singe, draw, and wash it ; cut off the wings, breast, and legs ; lay the feet for 1 minute into boiling water, then take them out, rub off the skin, and wash them in cold water ; place them, with the neck, back, and giblets of the duck, in a saucepan ; add 1 quart of cold water and Yi teaspoonful salt ; set the saucepan over the fire ; when it begins to boil add 1 onion and a bouquet, cook 1 hour ; then strain the broth into a clean saucepan ; season the duck with 1 even tablespoonful of salt and 1 even teaspoonf ul pepper. Place a saucepan with 2 ounces of butter over the fire, put in the duck pieces, cover and cook 20 minutes, turning them often with a fork. In the meantime melt 1 ounce butter in a saucepan, add 1 tablespoonful fiour, stir and cook 3 minutes ; then add 1 pint of the broth mentioned above, also 1 gill of Madeira or sherry wine, cook 5 minutes, and add it to the duck ; add 2 tablespoonfuls lemon juice, cook slowly 15 minutes. Dress the salmi on a warm dish, the best pieces on top, and decorate with 6 heart-shaped bread croutons. Salmi of Duck à la Milanaise. — Gut the wings, breast, and legs from 2 fine, well-cleaned young ducks ; place the backs in a roasting pan, pour over a little melted butter, roast 10 minutes ; then remove, chop fine, and put them in a saucepan. In the meantime place the well-cleaned feet, giblets, and neck in a saucepan over the fire ; cover with 1 quart cold water, add 1 teaspoonf ul salt ; when it begins to boil add 1 onion, a small piece of carrot, 12 whole peppers, and a bouquet, boil 40 minutes ; then strain the broth over the chopped backs in the saucepan, set it over the fire, cook 20 minutes ; then strain the broth into a saucepan. At the same time place a saucepan with 2 ounces butter over the fire, add the breast, wings, and legs ; season with 1 even tablespoonf ul salt, 1 even teaspoonful pepper, y, teaspoonful nutmeg, cover and cook 15 minutes, turning the pieces often with a fork. In the meantime place a saucepan with 1 ounce of butter and 1 fine-chopped onion over the fire ; add 1 bay leaf and 12 whole peppers, cook 5 minutes without browning ; then add 1 tablespoonf ul fiour, cook and stir 3 minutes ; add Ys pint canned tomatoes and 1 pint of broth described above, cook 10 minutes ; then strain the sauce, and add it to the ducks in saucepan ; add 1 gill of cooked beef tongue cut into small narrow strips, 10 fine-cut mushrooms, cook till done. Dress the ducks on a warm dish, and garnish with slices of fried hominy or slices of bread fried in butter.