Mind your duck is well cleaned, and wiped out with a clean cloth: for the stuffing, take an ounce of onion and half an ounce of green sage; chop them very fine, and mix them with two ounces, i. e. about a breakfast-cupful, of bread crumbs, a bit of butter about as big as a walnut, a very little black pepper and salt, and the yolk of an egg to bind it; mix these thoroughly together, and put into the duck. From half to three-quarters of an hour will be enough to roast it, according to the size: contrive to have the feet delicately crisp, as some people are very fond of them; to do this nicely you must have a sharp fire.
Make a paste, al-owing half a pound of butter to a pound of flour. Truss a duck as for boiling; put into the inside a little pepper and salt, one or two sage leaves, and a little onion finely minced; enclose the duck in the paste, with a little jellied gravy. Boil it in a cloth, and serve it with brown gravy poured round it.
Their feet should be supple, and they should be hard and thick on the breast and belly. The feet of a tame duck are thick, and inclining to a dusky yellow. The feet of a wild duck are reddish, and smaller than the tame; they should be picked dry. Ducklings should be scalded.
Take either a large duck, or two ducklings, which truss like a fowl for boiling; put it into a pot (just about large enough to hold the duck) with thin slices of bacon, a little stock, a glass of wine, pepper, salt, onions, carrots, a head of celery sliced, a bunch of sweet herbs, two cloves, and a bay-leaf; when done, take out the duck, wipe the fat off very clean, and serve with what sauce or ragout you choose, such as sweetbreads, green-peas, turnips, chestnuts, olives, cucumbers, or any sort of stewed greens, according to the season.
Cut an onion into small dice; put it into a stewpan with a bit of butter; fry it, but do not let it get any color; put as much boiling water into the stewpan as will make sauce for the hash; thicken it with a little flour; cut up the duck, and put it into the sauce to warm; do not let it boil; season it with pepper and salt, and catchup. Divide the duck into joints; lay it by ready; put the trimmings and stuffing into a stewpan, with a pint and a half of broth or water; let it boil half an hour, and then rub it through a sieve; put half an ounce of butter into a stewpan; as it melts, mix a table-spoonful of flour with it; stir it over the fire a few minutes, then mix the gravy with it by degrees; as soon as it boils, take off the scum, and strain through a sieve into a stewpan; put in the duck, and let it stew very gently for ten or fifteen minutes, if the duck is rather under-roasted: if there is any fat, skim it off: line the dish you serve it up in with sippets of bread either fried or toasted.
Cut the goose open at the back, and carefully take out the bones, excepting those of the legs and wings. Take out all the meat from the body, leaving the skin perfectly whole. With the meat pound three-quarters of a pound of lean and tender beef, add three handfuls of grated bread, four well-beaten eggs, and half a pint of rich sweet cream; season with pepper, mace, and salt; mix it all well together; let it stand for half an hour, and then put it into the goose, which sew up, and make it of as natural a form as possible; but take care that it be not too much stuffed. Boil it for half an how in some good stock, and then put it into a flat tin baking-pan, with some fresh butter over and under it. Bake it in an oven another half hour, and serve it with the following sauce: Brown a table-spoonful of butter with flour, add about a pint of the stock in which the goose has been boiled, three grated onions, two table-spoonfuls of capers cut fine, a little lemon pickle, and a few small pickled onions; boil it about a quarter of an hour, and just before pouring it over the goose, stir in gradually half a pint of rich cream.
Cut a duck in pieces, and flour it; put in a stewpan some gravy, a little Port wine, shallots chopped fine, salt, pepper, and a bit of lemon; boil this; then put in the duck, toss it up, take out the lemon, and serve with toasted sippets.
Season them with sage and onion shred, pepper and salt; half an hour will roast them. Gravy-sauce or onion sauce. Always stew the sage and onion in a little water, as it prevents its eating strong, and takes off the rawness of them.
These birds should be fat, the claws small, reddish and supple; if not fresh, on opening the beak they will smell disagreeable; the breast and rump should be firm and heavy; the flesh of the hen-bird is the most delicate, though the cock generally fetches the highest price. Pick them dry, cut the wings very close to the body, take oft the necks, draw and singe them, truss up the legs and skewer them; and having rubbed them with their livers, spit, and roast them; take them up with the gravy in, and serve with lemons.
Cut off the best parts of a couple of roasted wild ducks, and put the rest of the meat into a mortar, with six shallots, a little parsley, some pepper, and a bay-leaf, pound all these ingredients together well, and then put them into a saucepan with four ladlesful of stock, half a glass of white wine, the same of broth, and a little grated nutmeg; reduce these to half, strain them, and having laid the pieces on a dish, cover them with the above: keep the whole hot, not boiling, until wanted for table.