Page:Mrs Beeton's Book of Household Management.djvu/782

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Ingredients.—1 Cold roast duck, 1 pint of stock, 1 oz. of butter, 1 oz. of flour, 1 orange, 1 onion, a glass of claret, salt, and pepper.

Method.—Divide the duck into pieces (joints) suitable for serving. Chop the onion finely, fry it in the butter, add the flour, stir over the fire until brown, then pour in the stock, stir until it boils, and simmer for 10 minutes. Cut the orange rind into very thin strips, add them with the juice of the orange, the wine and the duck to the sauce, season with salt and pepper, and simmer very gently for ½ an hour.

Time.—About 1 hour. Average Cost, 3s. 6d., to 4s. 6d. Sufficient, allow 1 duck for 4 persons. Seasonable from August to March.

Ingredients.—Remains of 2 or 3 cold ducks, ½ a red cabbage, 2 ozs. of butter, good gravy or stock, 1 tablespoonful of vinegar, salt and pepper.

Method.—Wash and drain the cabbage, and shred it finely. Heat the butter in a stewpan, put in the cabbage and a good seasoning of salt and pepper, cover closely, and cook gently for 1 hour, adding a little gravy or stock if necessary to prevent burning. Divide the ducks into neat joints, place them in a stewpan with just sufficient hot gravy or stock to barely cover them, put on a close-fitting lid, and allow the stewpan to stand just below simmering point for nearly 1 hour. When ready, add the vinegar to the cabbage, turn it on to a hot dish, arrange the duck neatly upon it, and serve with a little good gravy, either poured round or handed separately.

Time.—About 1 hour. Average Cost, 6d., exclusive of the ducks. Sufficient for 4 or 5 persons. Seasonable, September to January.