Evening star. [volume] (Washington, D.C.) 1854-1972, 1908-04-07
IN THE KITCHEN,
Tasty Ways Of Preparing Duck

LII cunning game the general rule is
that white meat should be we'll done
and served with white sauce Dark
meat should be rare-indeed very rare
and served with dark sauce. If
roasted or broiled the oven or lire must
De very hot, and in roasting the duck
should be cooked on the top CRATE
while there are more than twenty va
riet1es Of the wild duck, the cooking IS
about the same. Twent" minut,s in 2
ho' oven Wal cook them sufficiently 10
Suit the average masculine uaIatr, bu,
women rs rule prefer them cooked
from twenty five to thi...y minutes.
If ducks have come from nrst-cIags
feeding Pr1unds all they require IS to be
cooked simply and speedily Like veni-
son and other wild game. they need to be
wiped with damp cloth If they are to
be broiled, split down the back and fiat
ten with. rolling pin. Sprinkle inside
and out with salt and pepper (white or
red, and having wiped the outside of the
blrd lightly with olive Oil. dust sparing-
ly with flour. Broil the flesh side first
over the Goals or under the gas flame
then turn and broil the back. A good
plan. with gas range, is to broil the
inside until brown then set the rack in
the roasting pan in the regular oven to
sauce and garnish with parsley or water
cress. The proper concomitants of roast
or broiled duck are the criSpest of eel.
cry, fried hominy and Baltimore apple
bread.
To Make More Delicate.
If ducks have come from feeding
grounds where the feed imparts a strong
or flshy taste to the flesh. after cleaning
an ell
and parboil five minutes. Remove and
dry, then proceed as before for the broil-
ing. If you wish to roast them, peel and
quarter an apple. stuff the duck with 1t,
tie with a string. dredge with salt, pep
per and -four. wrap around with thin
slices of bacon. then roast in very hot
oven, basting frequently with hot water
and the drippings from the duck. For the
gravy thicken the drippings with a little
flour stirred smooth in cold wfatet. add
boiling water to make the right con-
sistency. a tablespoonful Worcestershire
sauce and the juice OF quarter lemon.
Orange salad is always delightful to
serve with wild duck.
To make this sauce, which is spread
over the birds when laid on a hot plat
ter ready for the table, mix two large
tablespoonfuls butter with two tea
spoonsfuls minced parsley and the juice
of lemon. Combine thoroughly and
spread on the bird.
Pluck, draw and :inge a wild goosea
then lay in salt water for ten or twelve
hours before cooking. Then, II you are
not sure that it Is young and tender. par
boil for an hour in boiling water, having
first inserted sliced onion in its in
terror to absorb the strong fishy taste.
Take out. remove the onion and stuff
the bird with dressing made Of mashed
potato, chopped celery and onion and d
- tn civ vii n
salt, pepper and lemon Juice to season.
Sew up the goose, truss and put In a
baking pan with a cupful Of hot stock.
Brush over with melted butter or olive oil.
dust with -four. cover with buttered paper
and bake In a moderate oven until tender
and a nice color. Serve with giblet gravy
and apple sauce and garish with sprigs
OF watercreSS. Cd.