Page:Mrs Beeton's Book of Household Management.djvu/785

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Ingredients.—1 duck, 1 pint of brown stock, 1½ ozs. of butter, 1½ ozs. of flour, 2 onions sliced, 2 sage leaves, a bouquet-garni (parsley, thyme, bay-leaf), salt and pepper.

Method.—Roast the duck, or bake it in a good oven for 20 minutes, then place it in a stewpan with the herbs and onions, and cook slowly for ¾ of an hour. Melt the butter, add the flour, and, when well browned, strain in the stock. Stir over the fire until a smooth sauce is obtained, then draw the stewpan aside, simmer gently for 20 minutes and strain. Serve the duck on a hot dish, pour over it some of the sauce, and send the remainder to table in a sauceboat.

Time.—About 1¼ hours. Average Cost, 3s. 6d. to 4s. 3d. Sufficient for 4 or 5 persons. Seasonable from August to March.

Ingredients.—Remains of cold roast ducks, 1 pint of brown sauce (see Sauces, No. 233), 1 pint of shelled peas, 1 sprig of mint, 1 lump of sugar, lemon-juice.

Method.—Parboil the peas with the mint and sugar, and drain well. Divide the remains of the ducks into neat pieces, put them into the hot brown sauce, add the peas, season to taste, and simmer very gently for ½ an hour. Before serving, add a few drops of lemon-juice.

Time.—From 45 to 60 minutes. Average Cost, 1s., exclusive of the ducks. Sufficient for 3 or 4 persons. Seasonable from August to March.