Duck Aux Naves

Bone a tame duck as whole as possible, and season the inside wit beaten spices, pepper, and salt; then draw in the legs and wings, and fill the inside with light forcemeat. Stew it up, braise it in a pint of veal stock, cover it with white paper and the cover of the stewpan. Let it stew gently till tender, and the liquor almost reduced. When it is to be served up glaize the breast, and pour the sauce round it, which is to be made with turnips cut into shapes as for haricot; afterwards to be put into a stewpan and sweated with a bit of fresh butter till three parts done; then add a good cul-lis and the essence in which the duck was braised. When it boils, skim free from fat, season to the palate, and stew the turnips till done.

A Duck With Cucumbers

The duck to be boned, braised, and served up in the same manner as the above, but instead of turnips put cucumber sauce, or peas, as for veal tendrons.

A Duck A La Benshamellb

Bone, braise, and glaize the duck as mentioned in the preceding article, and when it is to be served up put a sauce round it made with heads of spruce grass boiled in a little veal stock, and when tender rub them through a tarnis. Add the pulp to a small quantity of benshamelle, boil them together for five minutes, and let the sauce be very white and strong.