Page:Mrs Beeton's Book of Household Management.djvu/784

698 for 4 or 5 persons. Seasonable from March to September, but to be obtained all the year round.

Ingredients.—1 duck (or remains of cold ducks), 12 stoned French olives, 1½ ozs. of butter, 1 oz. of flour, ¾ of a pint of stock, 1 medium-sized Spanish onion, fat for basting, salt and pepper.

Method.—Singe, draw, and truss the duck, slice the onion, and put it into a baking-tin; place the duck on the top, baste with hot fat, and roast in a moderate oven for ½ an hour, basting frequently. In the meantime, melt the butter, stir in the flour, and cook over the fire until a brown roux or thickening is formed, then add the stock, stir until boiling, and simmer until required. When the duck is sufficiently roasted, remove the trussing string, cut the bird into small joints, add these with the olives to the sauce, season well, and simmer gently for about ½ an hour. Return the baking-tin to the oven until the slices of onion are tender, then rub them through a fine hair sieve, and add them to the contents of the stewpan. Drain off every particle of fat, and add the sediment in the baking-tin to the sauce. When it is ready dish the salmi in the centre of a hot dish on a croute of fried bread, pour over the sauce, and the olives. Serve hot.

Time.—About 1 hour. Average Cost, 4s. to 5s. Sufficient for 4 or 5 persons.