No. 432. Duck Salmi

$ 1.50.

A : 2 cs. duck meat cut in small pieces ;

B : 2 cs. stock or duck-gravy, 1 sprig parsley, 2 cloves, and 4 pepper-corns ;

C : 1 tbsp. butter and 2 of flour, browned ;

D : C button-onions and 6 mushrooms sauted in butter,

6 stoned olives, 1 lemon-peel grated, and 1/4 c. Madeira.

Cook B 10 m., add A, simmer 10 m., add 11/2 cs. liquor from the pan to C ; when boiling, return to saucepan, add D, cook 10 m., and serve hot.

No. 433. Grouse Salmi

15 cts.

A : 2 cs. grouse meat cut in small pieces ;

B : 1 tbsp. butter, 1/2 onion, \ carrot, sprig of thyme or parsley, 1 bay-leaf, 6 pepper-corns, 2 tbsps. flour ;

C : 1 c. stock, \ c. mushroom liquor, 2 tbsps. sherry, grating of lemon-peel and nutmeg, 6 mushrooms, and 2 truffles cut in small pieces.

Cook B, add C ; when boiling, add A, simmer 25 m., and serve.