even water, and mix a little glaze seasoned with salt and pepper ; put the shallots into this sauce ; let it boil a few minutes; then put the duck into the sauce to heat, but without boiling, and give it a high seasoning. Such common dishes are ahvays to be highly seasoned. 35. Dnck with Olives. This entree is admired only by the Italians. Poele the ducks (see No. 10). Pour over them olive sauce, which, in my humble opinion, is no very great treat. Take a bottle of French or Italian olives, cut the kernel out, but preserve the shape of the olive ; blanch them in boiling water to take off the salt ; if they are not too briny put them into a very good Spanish sauce, with the juice of a lemon and a little cayenne. Serve this sauce with duck only. 36. Duck with Turnips. After having emptied, trussed, and singed the duck, mask it between layers of bacon, and moisten either with a poele (No. 10) or broth, with a little salt. Stew the duck for three-quarters of an hour if it is a young one ; if old or tough, for an hour ; when done, drain it, and let it simmer in turnip sauce to take the taste of turnips. (When ducks begin to grow old, by keeping them a few days they become tender.) Roast the bird to a nice colour. When underdone, cut it in tive parts : the two wings, the two legs, and the breast. Now cut six turnips in the shape of olives, fry them in butter Avitli a little powdered sugar, to give them a good colour, mix a tablespoonful of flour with them ; moisten with half broth and half gravy of veal ; season with 264 TEE TEOEOUGE GOOD COOK. salt and a little pepper, a bundle of parsley and green onions ; skim ; when the turnips are done, put them into a stew- pan separately, and add to them a very little sauce. In the remainder of the sauce boil the duck till well done; then skim off the fat, reduce the sauce, and serve all together. 37. Canvas-Back Ducks, Roasted. Procure two tine fat canvas-back ducks, pick, singe, draw, and wipe carefully; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting-pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes ; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth into each duck, and serve with six slices of fried hominy and currant jelly. 38. Wild Ducks a la Chasseur. Truss the ducks by twisting each leg at the knuckle and resting the claws on each side of the breast, fixing them with a skewer run through the thighs and pinion of the wings. Rub the liver over the breast, and roast underdone. Cut the breast in slices without detaching them, catching in a saucepan the gravy that escapes ; add a piece of glaze the size of a walnut, place on the fire, and when hot add four pats of butter, half a glass of port wine, a little mignonette pepper, and the juice of half a lemon ; shake all over the fire, and when the butter is melted, sauce over, and serve when perfectly cold. POULTEY, GAME, ETC. 265 39. Hot Raised Fies of Larks.

AI-modernized reading of the original text

even water, and mix a little glaze seasoned with salt and pepper ; put the shallots into this sauce ; let it boil a few minutes; then put the duck into the sauce to heat, but without boiling, and give it a high seasoning. Such common dishes are always to be highly seasoned. 35. Duck with Olives. This entree is admired only by the Italians. Poele the ducks (see No. 10). Pour over them olive sauce, which, in my humble opinion, is no very great treat. Take a bottle of French or Italian olives, cut the kernel out, but preserve the shape of the olive ; blanch them in boiling water to take off the salt ; if they are not too briny put them into a very good Spanish sauce, with the juice of a lemon and a little cayenne. Serve this sauce with duck only. 36. Duck with Turnips. After having emptied, trussed, and singed the duck, mask it between layers of bacon, and moisten either with a poele (No. 10) or broth, with a little salt. Stew the duck for three-quarters of an hour if it is a young one ; if old or tough, for an hour ; when done, drain it, and let it simmer in turnip sauce to take the taste of turnips. (When ducks begin to grow old, by keeping them a few days they become tender.) Roast the bird to a nice colour. When underdone, cut it in five parts : the two wings, the two legs, and the breast. Now cut six turnips in the shape of olives, fry them in butter with a little powdered sugar, to give them a good colour, mix a tablespoonful of flour with them ; moisten with half broth and half gravy of veal ; season with salt and a little pepper, a bundle of parsley and green onions ; skim ; when the turnips are done, put them into a stewpan separately, and add to them a very little sauce. In the remainder of the sauce boil the duck till well done; then skim off the fat, reduce the sauce, and serve all together. 37. Canvas-Back Ducks, Roasted. Procure two fine fat canvas-back ducks, pick, singe, draw, and wipe carefully; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting-pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes ; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth into each duck, and serve with six slices of fried hominy and currant jelly. 38. Wild Ducks a la Chasseur. Truss the ducks by twisting each leg at the knuckle and resting the claws on each side of the breast, fixing them with a skewer run through the thighs and pinion of the wings. Rub the liver over the breast, and roast underdone. Cut the breast in slices without detaching them, catching in a saucepan the gravy that escapes ; add a piece of glaze the size of a walnut, place on the fire, and when hot add four pats of butter, half a glass of port wine, a little mignonette pepper, and the juice of half a lemon ; shake all over the fire, and when the butter is melted, sauce over, and serve when perfectly cold. 39. Hot Raised Fies of Larks.

The thorough good cook