1010. - Turkey Giblets A La Bour- Geois

The giblets consist of pinions, feet, neck, liver, and gizzard; scald, and put them into a stewpan with a piece of butter, parsley, scallions. garlic, thyme, bay-leaf, basil, mushrooms, and a clove or two; moisten with stock, season with pepper and salt, make it hot, thicken with a little flour, and when almost done add a few turnips fried slightly in a little butter.

* A dish mentioned in the Arabian Nights as the kid stuffed with pistachio-nuts.

Ducks

Ducks may be roasted as soon as killed. Keep a clear bright fire. Let them be done of a light brown, but if wild they should not be much roasted, or the flavor will be spoiled. They take about an hour to roast, and should be well basted. The livers and gizzards are parboiled, chopped fine, and thrown into the gravy.

Canvas back ducks are roasted in half an hour; they should always be served with currant jelly. For tame ducks apple sauce is more appropriate.

1013. - To Stew Ducks

There is a difference between a stewed duck and stewed duck, and it is not the a alone; in the one case the duck is stewed whole, and in the other in pieces. To stew a duck or ducks, they should be stuffed and roasted for twenty minutes, and then placed in a stewpan with an onion cut in slices, a little sage and mint, and sweet herbs chopped fine, and about a pint of good beef gravy, seasoned with pepper and salt; let it stew gently for about twenty minutes, take out the duck carefully and keep it warm, strain the gravy, pour it into a clean stewpan, and add to it when well heated the duck and a quart of green peas; let it simmer for half an hour, if not sufficiently thick add a little flour and butter, a glass of good old port wine, and send to table with the peas in the same dish as the duck.

1014. - To Stew A Duck With Claret

Make a gravy of the giblets; rub the duck inside and outside with pepper and a little salt; peel and mince two or three onions, and having half roasted the duck, put it into a stewpan with the gravy and onions. Stew it gently for two hours, adding toward the end a glass of claret or port wine. Squeeze the juice of a lemon over the duck, and serve it with toasted bread.

What remains of a roasted wild duck, may be warmed the next day in heaters with a little currant jelly, when it is excellent.

Ducks may be hashed and stewed with a glass of port wine, thrown into the gravy.

1015. - To Boil Ducks

Clean and pluck them, let the skin be preserved from rents while plucking, salt them for about thirty hours previous to cooking, flour a clean white cloth and boil them in it; a moderate sized duck will take about an hour's boiling, make a rich onion sauce with milk, and send it to table with the duck. When the duck is boiled fresh it may be stuffed as for roasting, and served with the same description of gravy.

1016. - Stewed Duck And Peas

Procure a duck trussed with the legs turned inside, which put into a stewpan with two ounces of butter and a quarter of a pound of streaked bacon, let remain over a fire, stirring occasionally until lightly browned, when add a tablespoon-ful of flour mixed well, and a quart of broth or water: stir round gently until boiling, when skim, and add twenty button onions, a bunch of parsley, with a bay-leaf, and two cloves, let simmer a quarter of an hour, then add a quart of nice young peas, let simmer until done, which will take about half an hour longer, take out the duck, place it upon your dish (taking away the string it was trussed with), take out the parsley and bay-leaf, season the peas with a little pepper, salt, and sugar, skim the fat, reduce a little if not sufficiently thick, pour over the duck, and serve.