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Classic
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page 86
Put in a tiny sauce-pan a tablespoonful each of Worcestershire sauce and
mushroom catsup, a little salt and cayenne pepper, and the juice of half a
lemon. Mix well, make it hot, remove from the fire, and stir in a teaspoonful of
made mustard. Pour into a hot gravy boat.
--California Style, Lick House
WILD DUCKS.
Most wild ducks are apt to have the flavor of fish, and when in the hands of
inexperienced cooks are sometimes unpalatable on this account. Before roasting
them, parboil them with a small peeled carrot put within each duck. This absorbs
the unpleasant taste. An onion will have the same effect, but unless you use
onions in the stuffing, the carrot is preferable. Roast the same as tame duck.
Or put into the duck a whole onion peeled, plenty of salt and pepper and a glass
of claret, bake in a hot oven 20 minutes. Serve hot with the gravy it yields in
cooking and a dish of currant jelly.
CANVAS-BACK DUCK.
The epicurean taste declares that this special kind of bird requires no spices
or flavors to make it perfect, as the meat partakes of the flavor of the food
that the bird feeds upon, being mostly wild celery; and the delicious flavor is
best preserved when roasted quickly with a hot fire. After dressing the duck in
the usual way, by plucking, singing, drawing, wipe it with a wet towel, truss
the head under the wing; place it in a dripping-pan, put it in the oven, basting
often, and roast it half an hour. It is generally preferred a little underdone.
Place it when done on a hot dish, season well with salt and pepper, pour over it
the gravy it has yielded in baking and serve it immediately while hot.
--Delmonico.
ROAST PIGEONS.
Pigeons lose their flavor by being kept more than a day after they are killed.
They may be prepared and roasted or broiled the same as chickens; they will
require from twenty to thirty minutes cooking. Make a gravy of the giblets or
not, season it with pepper and salt, and add a little flour and butter.
STEWED PIGEONS.
Clean and stuff with onion dressing, thyme, etc.,--do not sew up; take five or
more slices of corned pork, let it fry a while in a pot so that the fat comes
out and it begins to brown a little; then lay the pigeons all around in the fat,
leaving the pork still in; add hot water enough to partially cover them; cover
tightly and boil an hour or so until tender; then turn off some of the liquid,
and keep
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