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Classic
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page 52
Baked duck.
Take a duck, pick it, remove the inside, clean well, and cut off head and feet.
Put some butter on the fire to melt, put the duck into it with some salt, While
frying, see to that it does not fry too hard, only enough to make the meat
tender, which you easily find when the legs loosen from the side Take up when
done, and then prepare the sauce with little flour and bouillon, from which the
fat is skimmed. If the sauce is not brown enough, add some meat juice and
strain. Serve with some salad if desired.
Duck with olives.
Take a young duck and treat as above. When the sauce is ready, add some cleaned
and chopped olives. The sauce must not boil, only simmer a while. Cut the duck
in pieces and put on the dish with peeled olives around the edges. Skim the fat
from the sauce and boil it well.
Turkey stuffed in French manner.
Remove from turkey wighing fron seven to eight pounds
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