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Ingredients.—1 wild duck, a pint of Espagnole sauce, (see Sauces, No. 244), 1 glass of port wine or claret, the juice of a lemon, watercress, salad-oil, salt and pepper.

Method.—Draw and truss the bird, and roast it in front of a clear fire or in a moderate oven for about 45 minutes, basting frequently. Make the sauce as directed, add to it the wine and lemon-juice, season to taste, and keep hot until required. Serve the duck on a hot dish, garnish with watercress, previously well washed, dried and seasoned with pepper and salad-oil, and send the sauce to table in a sauce-boat.

Time.—About 30 minutes. Average Cost, 3s. 6d. to 4s. 6d. Sufficient for 3 or 4 persons. Seasonable from August to March.

Ingredients.—1 fowl, 1½ ozs. of butter, 1½ ozs. of flour, ¾ of a pint of stock, 1 onion, 1 carrot, a bouquet-garni (parsley, thyme, bay-leaf), 6 white peppercorns, salt.

Method.—Truss the fowl for boiling. Have ready a saucepan just large enough to contain the fowl, and as much boiling stock or water as will cover it. Rub the breast of the bird with lemon, wrap it in a buttered paper, put it into the saucepan, bring to the boil,