Evening star. [volume] (Washington, D.C.) 1854-1972, 1943-04-26
|'LambDuck'Is
Teudi Clubs
Latest
As reported BY
Arthur II. Deufe

Fun with a duck" might be the
title of the report on the dinner for
eight the membership Of the Club
de Jeudi served last Thursday and
prepared by Roy, amateur male
chef. 1t was supposed to be the
cooks night out, but in this day
and age it seems the cook is out
completely out, every night. In fact
she has switched over from making
bulletproof pie crust to bulletproot
arnnor plate or something like that.
It Is said she is still very much in
her element. But that's another
story.
This is about a duck-a mutton
duck-or to be more precise, a
lamb duck-namely a shoulder OF
lamb boned and rolled into the form
of a duck. Any meat cutter can
bone and roll a shoulder OF lamb.
An artist among meat cutters will
leave a small bone at each end, one
forming the bill and the other the
tail of the imaginary auckland
what duck of dish!
For the wartime dinner party,
especially one prepared by the man
of the house, here is a menu
to follow:
Tomato and Clam Juice Cocktail
Mutton Duck With Vegetables
Avocado Salad
Individual Fruit Tart
Coffee
Well tell about the minor items
first and then settle down and do
our duck. Tomato and clam juice
cocktails are half tomato juice and
half clam juice both from bottles
or cans, touched up with dash OF
celery salt and served very, very
cold.
Ripe, chilled avocados are cut in
halves, stones removed. French
dressing placed In the hollows-and
served in due time.
Individual fruit tarts are made in
five and dime smal-sized pie tins
the shells are baked in advance
Cor purchased at the woman's eX-
change-bless 'em). At the last min
ute a portion of ice cream is placed
in each shell and topped off with
strawberries, peaches, canned, fresh
or frozen-and a very lovely dessert
1t is.
But now for our duck: If you
are having dinner for eight you will
want shoulder of lamb weighing
about pounds. These days one
is not backward about asking friends
to help out, so two or three friends,
even more, can pool" the duck.
The meat cutter, upon being asked
20 make a duck, will proceed with
boning, rolling and tying, according
to his own ability,
Keeping in mind your eight por-
lions to be served, gather in enough
potatoes of medium size, onions (size
of an egg, celery. carrots and tur-
nips. together with two or three
green peppers and some mushrooms
You will also want to have a lemon
or two handy. unless you know
something about cooking with white
wine. If you do then you will want
to have ready half pint of nice
dry, white wine of good quality. The
alcohol will cook out of the wine
snd it will be completely diluted
but it will leave behind it touch
Of distinction which is one of the
real reasons for the excellence OF
French cooking-and this dish is
first, last and always French home
cooking of the better class.
In your trusty roasting pan melt
A couple of tablespoons of butter
or other cooking fat and therein
brown your duck" on all sides
then surround it with your onions
and carrots and the groundup celery
Proceed with the roasting. When
that is about half done-that is, in
about three quarters of an hour
Figuring about Is minutes to 2(
minutes per pound) add half of the
wine. Or. if you prefer not to ado
at this point place around the meat
the rest of the vegetables and haste
well. Then roast another half-hour
add balance of wine and simmer
few minutes. BY now all the vege-
tables should be done and the meat
properly roasted. Place the meat
on q hot platter. remove the strings
arrange vegetables round and about
cover with the sauce and serve i,
forth" (as the old-time English.
cook books used to say). This is
the sort of meat dish which keeps
tho men folks right at home, unless
they have to go out for it.