Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1904-12-13
Roast Ducks and Geese.

while those of tame ducks are thicker
and of yellOwish color. To prepare
the duck for roasting, pick, SINCE, draw
and wipe thoroughly; then sprinkle with
salt, rubbing it in with the hands. Stuff
the duck and place in a baking-pan with
the bottom we'll covered with hot water
in which teaspoonful of salt has been
dissolved. The oven should be very hot.
Basic and bake for one hour If the duck
is young, or one hour and half II old.
One rule for sauce will answer for all
baked poultry. Remove the bird and
pour from the pan all the fat except four
tablespoonfuls. To this add two table
spoonfuls of flour. Stir till smooth.
Chop the giblets fine-which should be
previously boiled in pint of water till
tender-and add to the flour. Then add
the water they were cooked in. Season
with salt and pepper and teaspOonful
of kitchen bouquet. Stir constantly
until the mixture boils and is smooth.
Turn at once into sauceboat. Ducks
are rarely carved at table as there is
such small portion of meat on the
back. The duck is placed on the platter
in the same position as turkey. Insert
the fork firmly across the bridge of the
breast-bone; begin at the wing and cut
down to the bone in long, thin slices
parallel with the breast-bone; remove
slices from the bone.
sALMI OF DUCK WITH OLIVES.
Prepare duck as for roasting. Then
cut the meat away from the bones in
small pieces. Place them in saucepan,
with two tablespoonful OF butter,
brown all over for ten minutes, remove
and put into the butter one tablespoon
full of -four. Cook till smooth, stirring
constantly. When it is brown, put the
duck back in it, stir all together and
pour over it half-pint of ordinary red
or white wine. The wine should not be
sweet. Add one pint of good broth, sea-
son with level teaspOonful of salt, one
quarter the quantity of black pepper,
two medium-sized white onions, one
bouquet of two sprigs of parsley, one
Glove, and bay-leaf. Cook for an hour
slowly but constantly in covered sauce
pan.
| WILD DUCK FILLETS.
Prepare wild duck for roasting in the
same manner, roast, and when done re-
move tie fillets from the breast and trim
neatly into shape. Cut as many heart
shaped croutons as there are fillets, fry
them in butter until a golden brown.
| Chop the ducks livers fine, season with
salt pepper and finely chopped parsley.
Add small quantity of butter to the
mixture and tablespoonful of -four and
stir to a smooth paste. Spread the
croutons literally with this and place
them in hot oven until Drowned. Then
arrange the fillets, one on each crOuton,
place on platter in circle. Fill in the
center with the rest of the sauce, to
which may be added half cupful OF
chopped olives, or serve with orange
sauce.
ORANGE SAUCE.
Shave off the yellow peel of the
oranges thinly, leaving the white, and
cut into fancy shapes with small French
vegetable cutters. Brown together a
tablespoonful each of flour and butter,
rubbed smooth; add to it gradually a
. up of brown stock and seasoning of salt,
paprika and pinch of cayenne. JUS,
before serving add the juice of two
oranges, the rind shapes, and dash OF
nutmeg if desired.
DRESSING FOR DUCKS.
Turkey dressings are excellent with
ducks, and hominy is largely used. A
nice stuffing is made with two cupfuls OF
mashed potatoes, mixed with one cupfuI
of English walnuts chopped fine and
seasoned with salt and pepper.
SELECTION OF FOWLS.
Geese are found in the market through
out the year. A goose twelve weeks old
is called 'green goose" These may
be found in the market from May to
September. The young geese, which
Matched in May and June, are fattened
for the fall market, appearing in Septem
Der and continuing through January
are called "goslings." These young
choice birds are often roasted withou,
stuffing.
Geese need to be thoroughly scrubbed
on the outside, because they are 80 in
filtrated with fat, which oozes out OF
every pore and becomes mixed with dust
and dirt. These birds are no more clean
ly in their habits than are hogs, so that
they need a good bath with even soap
and water, given with brush. This
scrubbipg must be done before the bird
is drawn. They should also be singed
before their additions. Draw them
wipe and rub inside with half an onion
sprinkle lightly on the inside with salt
pepper and sage. If the prune or Other
dressing is used, omit the onion and
sage. Truss neatly and place goose or
rack in dripping-pan. If the goose i
Extremely fat it is better to basic it will
boiling water instead of dripping. Some
times it is necessary to dredge the bird
with -four after each basting, during the
last half of the cooking process. Cook
from one aud one-half to three hours, OF
until the joints will separate easily.
lsTUFFED APPLES FOR ROAST GOOSE
These are especially nice. Pare and
core the number of large tart apples re-
quired and place them in the bottom Of
Ia large pan. To two cupfuls of white
stock add bay-leaf, teaspoonful OF
minced onion, and salt and pepper to
taste. Simmer for twenty minutes
strain and pour over the apples in the
pan. Cover and simmer until they car
be pierced with a fork. Carefully re-
move from the stock and set aside tc
cool. Blanch two cupfuls of chestnut
meats. Slice and cover with the stock
add four teaspoonfuls of currant OF
green-grape jelly and little salt and
paprika. Arrange the apple as gar.
niSh around the goose on the platter
Serve with the sauce.
PRUNE DRESSING FOR ROAST GOOSE
Soak one-quarter of pound of choice
prunes for two hours, drain, add boiling
water to cover, and partially cook. Boil
one cupful of rice for five minutes, drain,
and add it to the prune water and as
much more water as is needed to cook
the rice until nearly done. Season with
salt to taste. Stone the prunes and cut
in small pieces; add half cupful of
blanched chopped almonds. Mix two
tablespoonfuls of melted butter with the
rice and add the nuts and prunes, with a
sprinkling of paprika, and, If desired,
CRATE in some nutmeg. Mix thoroughly
and stuff the goose with it.-Ex.
Any woman who is good house.
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