Page:Mrs Beeton's Book of Household Management.djvu/787

Rh sauce poured over, and hand the remainder separately. Plainly-boiled green peas should accompany this dish.

Time.—About 1 hour. Average Cost, 3s. 9d. to 4s. 6d. Sufficient for 3 or 4 persons. Seasonable from March to August.

Ingredients.—Remains of cold ducks, 3 or 4 large carrots, ½ a pint of Espagnole sauce (see Sauces, No. 244), 1 oz. of butter, sugar, salt and pepper.

Method.—Boil the carrots in a small quantity of water with a small piece of loaf sugar until tender, then rub them through a fine sieve, season to taste, add the butter, and re-heat. Cut the ducks into pieces convenient for serving, put them into the hot sauce, and let them simmer very gently for ½ an hour. Place the purée of carrots on a hot dish, arrange the pieces of duck neatly on the top, pour the sauce round, and serve.

Time.—About 1 hour. Average Cost, 9d., exclusive of the duck. Sufficient for 3 or 4 persons. Seasonable from August to March.