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Classic
Cook Books
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page 70
TO MAKE SAUCE FOR A GOOSE.
PARE, core and slice some apples; put them in a sauce pan, with as much water as
will keep them from burning, set them over a very slow fire, keep them closely
covered till reduced to a pulp, then put in a lump of butter, and sugar to your
taste, beat them well, and send them to the table in a china bowl.
TO BOIL DUCKS WITH ONION SAUCE.
SCALD and draw your ducks, put them in warm water for a few minutes, then take
them out and put them in an earthen pot; pour over them a pint of boiling milk,
and let them lie in it two or three hours; when you take them out, dredge them
well with flour, and put them in a copper of cold water; put on the cover, let
them boil slowly twenty minutes, then take them out, and smother them with onion
sauce.
TO MAKE ONION SAUCE.
BOIL eight or ten large onions, change the water two or three times while they
are boiling; when enough, chop them on a board to keep them a good colour, put
them in a sauce pan with a quarter of a pound of butter and two spoonsful of
thick cream; boil it a little, and pour it over the ducks.
TO ROAST DUCKS.
WHEN you have drawn the ducks, shred one onion and a few sage leaves, put them
into the ducks with pepper and salt, spit and dust them with flour, and
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