Page:Mrs Beeton's Book of Household Management.djvu/786

700

Ingredients.—1 large "Rouen" duckling, 1 chicken liver, ¾ of a pint of brown sauce (see Sauces No. 233), 3 ozs. of breadcrumbs, 1 oz. of butter, the yolks of 2 eggs, ½ a shallot finely-chopped, ½ a teaspoonful of finely-chopped parsley, ½ a teaspoonful of finely-chopped thyme, or ½ the quantity of powdered thyme, salt and pepper, nutmeg.

Method.—Blanch the chicken liver and the liver from the duckling, chop them finely, add the herbs, breadcrumbs, butter melted, a pinch of nutmeg, a good seasoning of salt and pepper, and bind with the yolks of eggs. Stuff the duckling, baste it well with hot butter or fat, and roast in a quick oven for about ½ an hour, basting frequently. Then drain off every particle of fat, pour the hot brown sauce into the baking-tin, and continue the cooking until the duckling is tender; 15 or 20 minutes should be sufficient, and the duckling must be almost constantly basted during the time with the sauce. Serve on a hot dish, strain over a little of the sauce, garnish with orange quarters, and send the remaining sauce to table in a sauce-boat.

Time.—About 1 hour. Average Cost, 4s. 6d. to 6s. 6d., according to size and season. Seasonable from March to August.

Ingredients.—1 duck, good stock, 2 ozs. of butter, 1½ ozs. of flour, 2 onions sliced, 4 sage-leaves, 2 or 3 strips of lemon-thyme, salt and pepper, fat for basting.

Method.—Truss the duck, baste it well with hot fat, and cook it quickly either in front of a clear fire or in a hot oven until well-browned. Melt the butter in a stewpan, fry the onions brown, then remove them and sprinkle in the flour, and let it cook slowly until well-browned. Place the duck in a stewpan containing sufficient hot stock to barely cover it, add the fried onions, sage-leaves and lemon-thyme, cover closely, and simmer gently for ½ an hour. When ready, strain and add ¾ of a pint of the stock to the blended butter and flour, stir until boiling, season to taste, and simmer gently for 5 minutes. Serve with a little