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Classic
Cook Books
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page 91
attained in ordinary boiling--while the dish loses nothing of its delicacy and
simplicity.
BROILED DUCK
Take young, tender ducks (after they are feathered), and broil according to
recipe for broiled chicken.
ROAST DUCK
Sprinkle well with salt and pepper, and fill the duck with a dressing made of
bread-crumbs, butter, salt and pepper, and a little onion.
Place 2 slices of pork across breast and put in roaster. Add hot water, and
baste frequently. Serve with gravy and currant jelly.
ROAST GOOSE
Sprinkle with salt and pepper and put the goose in a roaster, and add water and
baste frequently. Make a dressing of bread-crumbs, sage, butter, onion, salt and
pepper, and mix together with an egg.
Stuff the goose and cook for 2 hours. Make a gravy. Serve with apple-sauce.
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