Mock Duck

Mashed Potatoes Peas - English Fashion

Orange And Malaga Grape Salad Coffee Cream

Mock Duck

Select a fore quarter of mutton with the whole length of the leg bone left on. Ask the butcher to cut off what is called a raised shoulder, that is, raised from the back bone and ribs, cutting it far up on the shoulder to take in the whole of the shoulder blade, bone and gristle. Scrape the flesh from the shoulder blade, and separate the blade at the joint. Lay aside for further use. Remove the meat from the leg bone, turning it over as you would turn a glove wrong side out over the hand. Be careful not to cut through the thin skin at the end of the leg bone. When within 3 inches of the lower joint, saw the bone off and trim below the joint into the shape of a duck's bill. Bend the joint without breaking the skin. Wipe the meat and rub inside with salt.

Make a moist stuffing of 1 c breadcrumbs, 1/8 t each salt, pepper, thyme, and moisten with 1/4 c butter melted with 1/4 c water, and put in between the layers of meat.

With a coarse needle threaded with twine gather the edges of meat, draw them together, fill the cavity with stuffing, and shape the meat into a long oval form like the body of a duck.

Bend the leg at the lower joint to represent the duck's head and neck, and keep it in place with skewers. Run one skewer through the side at the top of the body and put one into the body on each side of the neck. Wind a string around the bill, and fasten it to the skewers. Scrape the shoulder blade clean, trim the lower end into a sharp point, and notch the gristle at the opposite end. Insert this into the body to represent the tail, and fasten with twine.

Put the bones and scraps of meat into a kettle of water and steam the duck over it for 1 h to make it tender. Dredge with salt, pepper, and flour and bake for 1 h or until tender and brown. Use the water from the kettle for basting if necessary. Tie paper over the head and tail to keep from burning.

Peas - English Fashion

Heat 1 can of peas, adding 1 sprig of mint when the peas are put over the fire. Drain, remove the mint, season with 1/2 t salt, dash of pepper, 1 t sugar, and 2 T butter. Serve very hot.

Orange And Malaga Grape Salad

Halve 1/2 c Malaga grapes and remove the seeds. Blanch 1/2 c English walnuts or pecans, and break into small pieces. Separate 2 oranges into sections and cut each section into

3 parts. Toss the ingredients together, using 2 forks, cover with Salad Dressing (p. 29), and serve on lettuce leaves.

Coffee Cream

Soak 1/2 box or 2 T granulated gelatine in 1/2 c cold water for 20 m. Dissolve in 1 c boiling water, strain and add 1/3 c sugar and 2 c boiled coffee. Mould and when thoroughly chilled and set serve with whipped cream.

Preparing The Meal

About 2 1/2 h before dinner prepare the Mock Duck and set to steaming. An hour before dinner put the duck in the oven; wash, pare and cook the potatoes. Cook the peas with the mint, then make the salad and set in a cool place until needed. Drain and mash the potatoes, drain and season peas, remove the duck from the oven and make gravy, if desired. Serve the dinner.

The dessert should be made immediately after lunch, or if more convenient, after breakfast, and set in a cool place until needed.