Evening star., 1935-11-23
Opening Hunting Season
Indicates True Study
Of Guests Game Tastes
Necessary Length of Time for Cooking
Wild Duck Is Much Mooted Question
Among Epicures.

year.) The feminine contingent hit
upon the bright idea of having the
maid at the front door inquire as to
how long each guest liked his duck
cooked. This information was reiayed
to the kitchen, where a special tag
with the guests name was affixed to
the leg of duck, and the bird was put
in the oven at just the proper time to
insure its being done in the requisite
number of minutes.
x X x *
WE ALL went in to dinner. Soup
w was consumed, fish passed of
lightly, and the great course was i'm
minent. At the crucial moment the
query was placed-who would rather
have mutton chop than wild duck?
Eight out of the fourteen chose the
chops, and the others had their ducks
produced-tags and all-cooked ex-
actly as they had directed.
Every one had a lovely time, be-
cause they were individually content.
Duck lovers had duckS-and howl
duck haters had mutton chops, and
talk was merry, geuiaity reigned, and
the party was q distinct success.
But all this goes to show how diH-
cult real duck dinner Is. I don't
advise any one to undertake it unless
they are prepared to make an occasion
of it, and shoot the works" 1t is
impossible to regard formal dinner
featuring wild duck with the same
calm and insouciance that one does a
dinner glorifying filets mignon or a
crown roast. The houSekeeper and
hostess is up against something pretty
primeval; there is that about duck
cookery which arouSes the best in the
mildest of men, and makes him roar
and rant if the feathered prize is not
exactly to his liking. Therefore,
warn you, beware of festive occasions
that depend on duck, unless you con-
suit with your husband about it be-
forehand, offer your guests an alter
native, put ear muffs over your ears,
and are firm about allowing the car
caSSeS a curtain call-in this latter
horrible event you are apt to be fast
ened to your dining room chair for the
rest Of the night-for ducks, like old
wine, lead to "reminiscences and
lengthy stories.
IF YOU Cor conceivably, your hus-
band) insist that his trophies be
consumed by appreciative friends
then, here are one or two recipes that
may help you through the trying oc-
casion. I don't presume, of course, to
tell you just how long to cook the
ducks-I am only giving you a re-
spectacle average, and from that
springboard you must take your dive
into the intricacies of a full-fiedged
duck dinner.
ROASTED WILD DUCKS.
ONE pair ducks.
Clean the ducks as you would a
chicken-without scalding, however.
Rinse out the inside and wipe well all
over. Rub both inside and outside
with salt and pepper. Place a large
lump of butter inside the ducks. Truss
and place in baking pan, brushing
all over with melted butter. Pour over
two tablespoons water, set in a very
hot oven and roast until done. (The
books say 20 to 80 minutes, but don't
tell your husband said sob When
done place the ducks in very hot dish
and pour their own gravy over them.
Serve with wild rice and currant Jelly
on heated plates.
STEWED WILD DUCKS.
ONE pair ducks.
Clean, pick and cut ducks at
joints. Rub with salt and pepper.
Chop two onions fine and put into a
pan with one tablespoon melted butter.
Let brown. Add the ducks, let brown
and then add one tablespoon finely
minced ham, Glove of garlic, bay leaf,
two sprigs Of thyme and a little
chopped parsley. Let this brown with
the ducks and stir often. Pour over
two cups boiling water, let simmer for
10 minutes, stirring all the time. Sea =
son we'll to taste and then let stew
slowly for about an hour. Serve hot,
garnished with parsley and accom-
panied by braised endive.
ROAST GOOSE.
The goose must be tender, which is
determined by the flexibility of the
breastbone. In picking the goose, do
not scald, as this ruins the flesh.
SINCE and clean and roast as yo,l
would turkey, allowing, however, 25
minutes per pound. Apple sauce Is
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