New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1916-11-26
Thanksgiving in d Southern Kitchen
By MATILDA DUVALL

stantly in order that it may be thickened
evenly. Add one tablespoonful Of Kitchen
bouquet" or caramel" In some families the
liver and gizzard are chopped fine and added
to the gravy, which should be served by itself.
If one cannot go hunting and has not the
price of turkey here are recipes for other
delicious and savory meats that can be used
for the Thanksgiving dinner:
ROASTED DUCK WITH OYSTERS
The best sort of duck to buy for roasting is
the Muscovy These ducks average eight
pounds, although frequently have had them
weigh twelve pounds. A good eight-pound
duck, properly stuffed, will serve six people,
and still leave enough for luncheon next day.
Clean, wash in salt water and prepare the
dressing as follows: Reduce the crust Of q
Vienna loaf Of bread TO dice; salt and pepper it.
Drain the liquor from one quart Of fine, fresh,
salt water oysters. Bring the liquor to a boil
and skim. Put one-eighth pound Of butter and
shaved onion into saute pan, and to this
add one entire stalk of celery, thoroughly
cleaned and washed, piece by piece, and cut
into small bits, SO that it will cook quickly.
Pour over this the oyster liquor. Cover tight
and set aside to cook slowly for ten minutes
At the end Of this time add the oysters, STIR
ring until all Of the oysters have been brought
to a scalding point, but not allowed TO boil.
The oysters should be about half done. Pour
this mixture over the bread.
Stuff the duck, being careful to tie the legs
together to prevent their sticking straight up
in the air and so presenting an awkward ap-
pearance on the table. Salt and pepper the
outside, cover with -four, as in the instance Of
turkey, place in the roasting pan and add q
cupful of hot water TO the pan.
Have the oven as hot as for the turkey, but
no hotter. You can allow about twenty min
utes to the pound. Be sure the duck is thor
oughly well done before removing from the
oven.
With roast duck should be served fresh apple
sauce, candied sweet potatoes, cauliAower
baked in cheese sauce, and any other light
colored vegetable that may be desired, but
never tomatoes.
RABBIT EN- CASSEROLE
A medium-sized tender rabbit.
y pound lean ham cut into small squares
bay leaf
pinch thyme dry.
4 whole cloves
II lemon.
glass very good sherry
Clean and wash the rabbit and cut in piece;
put into a casserole that is large enough TO
hold the rabbit and one quart Of water. Add
salt and pepper, three onions and half pound
Of lean ham cut into small squares. Cover and
boil slowly until the rabbit is tender enough
TO slip the bones out Of the meat. The water
will be reduced to about one pint. II less than
pint Is in the vessel, add boiling water until
pint Of broth Is in the casserole.
Cut the meat neatly across the grain, into
pieces about one and one-half inches square.
Return to the casserole, add bay leaf, cloves and
pinch OF thyme, and then. when il has again
boiled for ten minutes, thicken slightly with a
full teaspoonful Of -four smoothed in a little
water. When this has boiled again add three
thin slices of the lemon and full wineglas,
of sherry.
BE sure to have enough salt and pepper.
This Is very palatable and inexpensive-and
viii make good Thanksgiving dinner.