Baste with the drippings,
dress on a hot platter. Skim the f at f rom the drippings, add one
gill of white broth. Let it come to a boil. Strain into a sauce-
boat and serve. Also serve appiè sauce with the above.
Baked Wild (Joose
Clean and prepare the goose as for roasting and soak it in
salted water for five or six hours. Cut an onion in pieces, not
too small, and put in the inside of the goose. Sew it up and
200 MIi8. SEJSLT'S COOK BOOK
place in pan of boiling water. Let it boil twenty minutes.
Take it out, remove the onion, and stuff it with the foUowing
f orcemeat : One cup and a half of mashed potatoes, a smaU
head of celery chopped fine, four hard-boiled eggs, and half a
pound of salt pork also chopped very fine. One small grated
tumip, a little chopped onion, a tablespoonf ul of salt, one of
vinegar, and a little pepper. Moisten the mixture slightly and
stir together thoroughly. Sew up the opening, truss the goose,
and place it in a pan with a teacupful of stock✪ Baked Wild Goose. Brush it over
with melted butter, cover with greased paper, and bake in
moderate oven. When cooked, place it on platter and pour a
little mushroom sauce or celery sauce around it.
Boast Oanyasback Daok
Select a fat canvasback duck. Singe, clean, and wipe
thoroughly. Rub inside lightly with a little salt. Press in the
head from the end to the back. Truss it securely. Sprinkle
with a little salt and roast in a brisk oven for eighteen minutes.
Pour in the bird about two tablespoonfuls of white broth.
Serve on a very hot dish with sliced fried hominy as a garnish.
Serve currant jelly in a separate dish. The quicker the cook-
ing the finer the flavor. Ducks should not be overcooked.
Prepare redhead ducks and mallard the same way.
Steamed Duok with Tumip
Singe, wash, and dry two medium-sized tender ducks. Place
in a pan with a little butter and roast in a hot oven for fifteen
minutes or until brown. Leave them whole and put in casse-
role or stewpan. Cut white tumip in strips one-half inch
square and two inches long, measure three pints. Scald them
with boiling water. Drain and spread them over the ducks,
then season to taste with salt and white pepper. Pour in two
cups of bouillon, cover securely, and steam in slow oven for two
POULTBT AND GAME 201
hours. Remove the duck to a platter. Skim off the' grease
and pour broth over the duck. Gramish with the turnip.
Salmi of Dack
Use two medium-sized cold roast ducks, one can of mush-
rooms, sixteen stoned olives, one pint of Spanish sauce, one-
half pint of clear stock, one gill of Sherry, one tablespoonf ul of
lemon juice, one teaspoonful of salt, a little cayenne, and twelve
pieces of fried bread cut in triangles✪ Salmi of Duck. Cut the duck into
medium-sized pieces and place in a saucepan with the salt
and pepper. Cover with the stock and let it come to the
boiling-point. Then add the olives and mushrooms and boil
for five minutes. Now add the Spanish sauce and cook until
it Comes to a boil. Then add the SheiTj and lemon juice.
Cook a minute or two. Arrange the duck in a mound on
the dish. Surround it with a border of fried bread. Pour
the sauce over the duck and serve very hot. This is enough
for twelve people.
FilletB of Ducklinsrs
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Page 115 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Baste with the drippings, dress on a hot platter. Skim the fat from the drippings, add one gill of white broth. Let it come to a boil. Strain into a sauceboat and serve. Also serve appie sauce with the above.
Baked Wild Goose
Clean and prepare the goose as for roasting and soak it in salted water for five or six hours. Cut an onion in pieces, not too small, and put in the inside of the goose. Sew it up and
place in pan of boiling water. Let it boil twenty minutes. Take it out, remove the onion, and stuff it with the following forcemeat : One cup and a half of mashed potatoes, a smaU head of celery chopped fine, four hard-boiled eggs, and half a pound of salt pork also chopped very fine. One small grated turnip, a little chopped onion, a tablespoonful of salt, one of vinegar, and a little pepper. Moisten the mixture slightly and stir together thoroughly. Sew up the opening, truss the goose, and place it in a pan with a teacupful of stock. Brush it over with melted butter, cover with greased paper, and bake in moderate oven. When cooked, place it on platter and pour a little mushroom sauce or celery sauce around it.
Boast Canvasback Duck
Select a fat canvasback duck. Singe, clean, and wipe thoroughly. Rub inside lightly with a little salt. Press in the head from the end to the back. Truss it securely. Sprinkle with a little salt and roast in a brisk oven for eighteen minutes. Pour in the bird about two tablespoonfuls of white broth. Serve on a very hot dish with sliced fried hominy as a garnish. Serve currant jelly in a separate dish. The quicker the cooking the finer the flavor. Ducks should not be overcooked.
Prepare redhead ducks and mallard the same way.
Steamed Duok with Turnip
Singe, wash, and dry two medium-sized tender ducks. Place in a pan with a little butter and roast in a hot oven for fifteen minutes or until brown. Leave them whole and put in casserole or stewpan. Cut white tumip in strips one-half inch square and two inches long, measure three pints. Scald them with boiling water. Drain and spread them over the ducks, then season to taste with salt and white pepper. Pour in two cups of bouillon, cover securely, and steam in slow oven for two
hours. Remove the duck to a platter. Skim off the' grease and pour broth over the duck. Gramish with the turnip.
Salmi of Dack
Use two medium-sized cold roast ducks, one can of mushrooms, sixteen stoned olives, one pint of Spanish sauce, onehalf pint of clear stock, one gill of Sherry, one tablespoonful of lemon juice, one teaspoonful of salt, a little cayenne, and twelve pieces of fried bread cut in triangles. Cut the duck into medium-sized pieces and place in a saucepan with the salt and pepper. Cover with the stock and let it come to the boiling-point. Then add the olives and mushrooms and boil for five minutes. Now add the Spanish sauce and cook until it Comes to a boil. Then add the Sherry and lemon juice. Cook a minute or two. Arrange the duck in a mound on the dish. Surround it with a border of fried bread. Pour the sauce over the duck and serve very hot. This is enough for twelve people.
FilletB of Ducklings
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Records on this page
Baked Wild GooseSalmi of Duck