Northern Wisconsin advertiser. [volume] (Wabeno, Wis.) 1898-1925, 1904-12-08
Roast canvassae. Duck.

clean. and wipe thoroughly; rub in
side lightly with a little salt, press in
the head from the end TO the back;
truss it securely, sprinkle with = IL
tie salt, and roast in brisk oven for
eighteen minutes Pour in the bird
about two tablespoons white broth.
Serve on hot dish with sliced fried
hominy as a garnish Serve currant
jelly in separate dish. The quick
er the cooking the finer the flavor,
Ducks should not be overlooked. Pre-
pare redhead ducks and mallard the
same way.
Steamed Duck With Turnip.
SINCE, wash, and dry two medium
sized. tender ducks. Place in a pan
with little butter and roast in not
oven for fifteen minutes. or until
brown. Leave them whole and put
il casserole or stewpan. Cut white
turnipS in strips, one-half inch square
and two inches long, measure three
pints. Scald them with boiling water.
Drain and spread over the ducks, then
season to taste with salt and white
pepper Pour in two cups of bouil-
lon. cover securely, and steam in slow
oven for two hours. Remove the
duck 10 a platter. skim off the grease.
and pour broth over the duck Car
nish with turnip.
Salmi of Duck.
Use two medium sized cold roast
ducks, one can of mushrooms, sixteen
stoned olives, one pint Spanish sauce,
sherry. one tablespoon lemon juice,
teaspoon salt, little cayenne and
twelve pieces fried bread cut in tri-
angles; cut the duck in medium sized
pieces and place in a saucepan with
the salt and pepper: cover with the
stock and let it come to the boiling
point; then add the olives and mush-
rooms and boil for five minutes. Now
add the Spanish sauce and cook until
it comes to boil. Then add the
sherry and lemon ice Cook a min
ute or two; arrange the duck in
mound OH the dish, surround it with a
border of fried bread; pour the sauce
over the duck and serve piping hot.
This is enough for twelve people.
FiIIets of Ducklings.
Draw and SINCE some fat ducklings.
Separate the breasts from the legs
and backs by running the knife Just
above the thighs and cutting through
the upper part of the back under the
wings. Roast the backs and use
them for making the bizarade sauce.
Place the breasts in a deep earthen
dish, season with coarse white pepper,
salt chopped parsley, bay leaf, thyme,
the juice of one lemon. and three
tablespoons of salad oil Let them
soak two or three hours. About
three-fourths of an hour before dinner
arrange the fillets on a skewer and
place the seasoning over them. Gov
er with big sheet of creased paper
and cook in an oven for about twenty
minutes. At the end of that time re-
move the paper and the seasoning and
brown them. Remove the fillets, trim
them, and score them; then put them
in saucepan with some of the sauce
and allow them barely to simmer until
warmed through.
Dish them in a close circle with a
fried crouton of bread between each
fillet. Pour the bizarade sauce over
the entree and serve.
Roast Quail.
After the desired number of quail
have been cleaned, cut off the heads
and feet, arrange other joints. and
wrap each bird in piece of larding
pork. Place them in saucepan just
large enough to accommodate them.
They must be packed tightly side by
side. Cover them with boiling water
Sprinkle in salt and white pepper
Place them over a hot fire 5 or 10
minutes. Remove the pork and dry
each bird with a hot cloth. Rub
them thoroughly with butter and roast
them until a nice brown in a hot oven.
Basic 2 or 3 times with little melted
butter. Take the liuuor in which
they were boiled, strain It. and mix
with an equal quantity Of melted cur
rant jelly. Serve the birds when they
are extremely hot.
Quail a Ia Rovae.
Bone eight small quail, stuff Them
with chicken liver forcemeat, and
truss them in the usual way. Place
in a stewpan with few slices of car
rot, an onion with two cloves stuck in
IL, and bouquet. Add one pint
white broth, cover with buttered pa
per. put the lid on. and let them cook
slowly at the side OF the range for
about three-fourths hours Leave
them in their liquors until they are
partially cooled. Then remove them
and set away to become cold.
Pigeon Pie.
Arrange thin slices Of sirloin beef
in the bottom of deep. fat edgei
earthen baking dish. season wifi falt
and pepper. some herbs, chopped fine
and one ladle espagnole sauce. Split
IL two pieces four or more squads.
trim and flatten them, season and ar
range over the beef some fine herbs