The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1918-01-11

ployed in cooking other meats.
! First, scar the exposed surfaces to
keep the juice in them, then cook at
low temperature until the meat
| is tender. The larger the bird the
longer time required to heat through,
In roasting and broiling the heat
is conveyed to the meat by means of
air. In boiling or steaming the heat
is carried to the meat by means of
water.
The latter method is employed
with an old or tough bird.
Boiled duck is sometimes used in
our country, but popular taste de-
mands that it be roasted, or brais-
ed.
An old goose or duck is parboiled
to make it less tough and then roast
ed in the usual manner.
Young birds of either variety are
roasted without parboiling.
Cook books give various ways of
cooking both ducks and goose, but
they differ essentially only in sauces
and dressings or in the way they are
treated after the first cooking.
Braised Duck With Turnips.
Wash and cut two young carrots,
two stalks celery. two tuTnips and
one large onion in large pieces. Put
in a braising pan and cover with
slices of ham. On this, place the
duck trussed and ready for roasting.
Add two cups of water and dust all
with pepper, salt, nutmeg and par
sley, cut fine. Cover and simmer un
til duck is tender. Fry a dozen
small peeled yellow turnips in hot
fat.
When duck is cooked remove
eli ~
hot platter. Arrange the turnips
around it. Season the gravy and
pour over the duck. Serve.
SaIami of Duck.
Prepare two prime young ducks.
Remove legs at the second joint.
Then the wings. Make two pieces
each of the breast and back. Ar
range pieces in a baker. Sprinkle
with one cup finely chopped celery.
two bay leaves, a few shakes of
paprika. Prepare one pint of stock
with chicken bouillon cubes. Pour
this stock over the duck. Cover and
bake, turning the pieces as necessary
while cooking. When the duck is
tender, the pan should be dry. Place
duck on hot platter. Make gravy
in pan by adding two tablespoons
oleomargarine and two tablespoons
of flour to pan and stirring until
flour is cooked and Drowned. Add
one pint Of stock or water, stir and
allow to boil. Add two tablespoons
OF tomato catsup. a teaspoon Of salt,
an eighth teaspoon of pepper and a
half can of mushrooms. Pour the
gravy over the salami. Garnish with
olives and bits Of red currant jelly
and serve at once,
To Roast q Goose.
SINCE, remove down, wash, draw,
wash in cold water, wipe, stuff, truss,
sprinkle with salt and pepper and
place very thin slices of fat pork
over the breast. Place on rack and
bake in a covered dripping pan I'M
til tender, basting every fifteen
minutes with the fat in the pan. Re-
move the pork the last fifteen min
utes of cooking When tender, place
on a large hot platter, remove skew
ers, garnish with watercress and red
cranberries and serve with apple
sauce or fried apples.
Green goose is roasted without
stuffing.
Use one Of the following stuffings:
Potato stuffing: Two cups hot
mashed potatoes, one and one-quar-
ter cups soft stale bread crumbs,
one-quarter cup bacon (ground)i one
half cup onions Chopped finel, one
third cup oleomargarine, one egg,
two teaspoons salt and one teaspoon
sage (if liked).
Method: To the potato add
crumbs, egg, oleomargarine, salt and
sage, then pork and onion.
Sauerkraut stuf1ng: Method:
Wash the sauerkraut thoroughly
through two waters, drain and stuff
into goose.
Apple stuhing: Wash, pare, core
and quarter sour apples, stuff into
body cavity Of goose. Till the breast
cavity with cheatnuts, prunes or
oysters as preferred.