St. Paul daily globe., 1895-10-21

size of the duck. Serve with brown.
sauce favored with parsley.
l. Young ducks grilled are exceptional
ly fine. Cut the duck open down the
back and fiatten the breastbone. Rub
the duck with salt and pepper and put
it on gridiron. Have bright, clear
fire and cook to a nice brown
delicious sauce for eating with
ducks may be made by eating a gen.
erous teaspoonful of dry mustard into
tumbler of currant jelly.
An appetiZing dish may be made with
young tender ducks in the following
way: Cut the ducks into six pieces
each, wash each piece and roll in flour,
sprinkle salt and pepper and a tiny
bit of dry mustard over each, and then
dip in beaten egg and bread crumbs
and fry in butter to a nice brown.
Slice small tomatoes and fry in the
same dish with the ducks. Put the
pieces of duck in the center of a heat
ed dish and place the tomatoes around
them. Meanwhile cook some French
peas and make a border around the
tomatoes Scatter chopped parsley over
the whole and serve.
To make a ragout of duck cut the
duck into pieces large enough to serve,
pint of clear stock, season with salt
and a little cayenne pepper, and let it
neat slowly until it comes to boiling
point. Add half a can of mushrooms
and one dozen pitted olives, and cook
five minutes. Then add half a pint of
Spanish sauce and cook until it again
boils; then add half a tumbler of sher-
rY of Madeira, and the juice of lemon.
nianpS of in ho
hot platter, and arrange the mush-
rooms and olives around them. Finish
the edge with triangular pieces of
toast. Pour the sauce over the duck,
and serve hot.
A delicious luncheon dish may be
made with the remains of a duck that
has been previously cooked Remove
the meat from the bones and cut fine.
Mix with this Il piece of butter salt.
and pepper and the stuffing and any
dressing that may have been left over.
If there is not enough to moisten the
mixture thoroughly use a little starch
and flower with lemon juice Butter
individual shells and fill them with
this mixture; sprinkle bread crumbs
over the top and place in a hot oven
for ten minutes.
A dish that is used a great deal at
stag suppers, and generally liked, is
deviled duck. To prepare it boil or
roast a duck and let it become cool.
Remove the skin and bones and cut the
meat into moderate sized pieces. Boil
the livers and mash to a paste and put
in saucepan with one tablespoonful
of dry mustard, one teaspoonful of
salt, dash of cayenne pepper, and
two tablespoonfuls of lemon juice. Mix
thoroughly and gradually, add two ta-
blespoCnfuls of melted butter and the
same amount of water. In this put one
and one-half pints of the cold duck and
one gill of Madeira. Place the sauce
pan over the fire and tstir until the
mixture is smoking hot. Turn on a
hot dish and garnish with sliced lemon
and springs of parsley. Send to the
table as soon as possible. Serve with
the duck thin pieces of buttered toast
and olives.
To make filets of duck with stuffed
olives remove the filets of two ducks
and cut them in nice sized pieces.
Sprinkle them with salt and pepper
and fry in butter. Take them up and
dish in a border or puree of green peas.
Fill the center of the dish with olives
that have been pitted and filled with
foie-gras and heat them in some clear
stock. Serve with this a Drowned
sauce favored with lemon.
A delicious salad may be made with
duck. Boil a duck until it is tender
and remove the meat from the bones.
When cold take a sharp knife and cut
the meat into small pices. Place in a
dish and cover with port wine and put
in cool place for two hours. Cook
half a can small mushrooms. FIJI a
fiat dish with lettuce leaves, and lay
the pieces of duck on the lettuce, then
the mushrooms and the celery. Gar
nish the dish with sliced cucumbers
and stars cut from cooked carrots.
Serve with French dressing or mayon-
naiSe if preferred.