The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-11-18

to blackness. for twenty-five minutes.
Send to the table at once in heated
covered server. Have previously placed
before the carver a silver brazier. On
chatting dish, with the following ingredf-
ents: Three glasses of port wine, cay
enne, salt, cut lemon and cup of good
brown stock or gravy. With these pre-
pare q sauce, and when the duck is
carved roll each portion in the hot
sauce, place on heated dishes and pass
to the eager and appreciative guest
DUCK A LA AMERICAINE.
Mallard duck a Ia Americana is q
duck roasted rare-not over thirty min
utes-before a brisk fire, carved, the
best parts kept hot between hot dishes
while rich brown sauce is made from
liquor in which the carcass and trim
nings have been stewed with aromatic
herbs and seasoning of salt and pepper.
Port wine and currant jelly are added
and the sauce poured over the duck and
served.
ROAST TAME DUCK.
The ordinary method employed in
cooking tame duck will be considered
tame indeed in comparison to the modes
described for cooking the wild bird. But
to the average taste these palmer ways
are more acceptable. 1t goes without
saying that a duck must be young
very old ducks are not worth cooking.
1t should be killed at least "a hours be-
fore cooking. Pick, SINCE, draw; cut
the neck close to the back and press the
breast bone fiat with a heavy weight
some beat it with rolling-pin. first
laying a cloth over the breast to prevent
bruising the flesh. Tie wings and legs
securely in place, and fill rather loosely
with following stuf11ng: -Four cups OF
bread crumbs, four ounces Of butter or
part butter and part salt fat pork, one
medium-sized onion, one level teaspoon
of sage, and salt and pepper to taste.
Stitch the opening closely to prevent ma
vor and fat running out. The duck
fof tn A
young duck will require from 20 to 30
minutes in a brisk oven; fuI-groWn
bird requires an hour, and must not be
under done if a reared duck. Baste IRE
quently with it's own fat or fat from
bacon slices laid over the breast if bird
is not fat enough.
If the youth of the bird is a little I'M
certain, first parboil, then roast; serve
with currant or wild grape jelly, apple
sauce, baked tart apples, turnips, brus-
sells sprouts, or green peas
TEAL DUCK, CLUB STYLE.
Pluck, SINCE and draw a young duck;
then split down the back, hatten out
without bruising; then turn, cut side up,
and pour boiling water over it, and re-
move the pink substance found lining
the back. Wipe dry, season with spices
and place in a brisk oven, the breast
of the duck next to the fire, and let
brown Is minutes: then place in a broll-
err with inside next the fire, and broil
for five minutes Place the duck on a
large slice of brown mush or toast; ar
range groups of vegetables turnip and
carrot balls, peas and beet root around
it; add a border of cress. quarters of
lemon, and serve with orange sauce.
ORANGE SAUCE.
Cut off the very thin yellow rind of
two ranges-Seville preferred when
obtaina bIe-cut it into very thin shreds
and parboil in a little water. Melt an
ounce of butter in a saucepan, stir In
a Tablespoonful of flour or cornstarch.
add the strained juice of the oranges
and enough good, clear broth to make
cupful of liquid. Season with salt,
pepper and a little cayenne; then add
the parboiled peel and let boil up and
serve. If the oranges are very sweet,
sharpen to taste with a little lemon
juices