European and American cuisine

Salmis of Teal Ducks. — Roast 2 teal ducks as in preceding recipe, cut off the wings, breasts, and legs, chop the bodies of the birds into small pieces, place in a saucepan over the fire, cover with white broth, and cook 25 minutes ; strain the broth. Melt 1 ounce butter in a saucepan, add 1 tablespoonful fine-chopped shallot, 1 gill of fine-chopped mushrooms, 1 even teaspoonful salt, 7, even teaspoonful pepper, % teaspoonful nutmeg, cook 5 minutes ; add 1 tablespoonful flour, stir and cook 2 minutes; add 3 gills of the broth mentioned above, 1 gill of white wine, Ys gill of fine-cut cooked ham, a little beef extract, and a small bouquet, cook 5 minutes ; then remove the bouquet, add 1 tablespoonful lemon juice, put the duck into a round pan, pour over the sauce, cook 5 minutes. Dress the salmis on a hot dish and decorate with 6 slices of bread cut triangle shape and fried a delicate brown in butter. Mallard Duck, Roasted.— Pick, draw, and singe 2 mallard ducks, wipe out the inside with a cloth, truss them the same as canyasbacks, season with salt and a little pepper ; spread 1 ounce butter over each duck, place them in a roasting pan in a hot oven, cook from 25 to 30 minutes, basting frequently, first with melted butter, then with their own gravy ; untruss and serve them on a hot dish ; garnish with water cress and lemons cut into quarters. Bemove the fat from the gravy, add a few spoonfuls consomm6 or bouillon, let it boil up ; then strain the gravy and pour it over the ducks, or serve the gravy separately. Serve with lettuce salad and crab-apple jelly. Salmis of Mallard Duck.— Roast 2 ducks as in foregoing recipe, cut off the breasts, wings, and legs ; chop the bodies into small pieces and place them in a saucepan over the fire; add Y^ gill of fine-cut onion, 1 bay leaf, 12 coarsely pounded peppers, y, gill fine-cut raw ham, and V, pint red wine, cook 10 minutes ; add 1 pint of broth, cover and cook 30 minutes ; then strain the broth into a clean saucepan, reduce it by boiling to 3 gills. Melt Ys ounce butter in a small saucepan, add 1 tablespoonful flour, cook and stir 3 minutes; add the 3 gills of broth, Ys gill of mushroom liquor, the gravy from the ducks, Ys gill of sherry wine, and 1 even teaspoonful pepper, cook 5 minutes. Put the ducks in a saucepan, pour over the sauce, let it simmer over a slow fire 10 minutes ; then serve on a hot dish and decorate with bread croutons. Wild Ducks. — The common wild ducks are often unpalatable, caused by their disagreeable fishy flavor. In order to remove this flavor the ducks should be picked, singed, and drawn, then well washed inside and outside in cold water. Place a large kettle with boiling water over the fire, add 1 tablespoonful bicarbonate of soda, 1 carrot, and 2 onions ; put in the ducks, boil 20 minutes ; then take the ducks out and immediately plunge them into cold water, wash and rinse them thoroughly, and wipe dry ; season with salt, allowing 1 even tablespoonful for each duck, and Yt ^^^^^ teaspoonful white pepper, spread 1 ounce butter over each bird, and cover the breasts with a large thin slice of larding pork ; set the pan in a medium-hot oven, roast and baste frequently till light brown all