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1
1036
Enquire within upon everything
·
Robert Kemp Philp
443
1175.
Ducks
or
Geese
Hashed.
Cut
an
onion,
into
small
dice:
put
it
into
a
stewpan
with
a
bit
of
butter;
fry
it,
but
do
not
let
it
get
any
colour;
put
as
much
boiling
water
into
the
stewpan
as
will
make
sauce
for
the
hash;
thicken
it
with
a
little
flour;
cut
up
the
duck,
and
put
it
into
the
sauce
to
warm;
do
not
let
it
boil;
season
it
with
pepper
and
salt
and
ketchup.
1176.
Broiled
Goose.
The
legs
of
geese,
&c.,
broiled,
and
laid
on
a
bed
of
apple
sauce,
form
an
appetising
dish
for
luncheon
or
supper.
1177.
Grilled
Fowl.
Take
the
remains
of
cold
fowls,
and
skin
them
or
not,
at
choice;
pepper
and
salt
them,
and
sprinkle
over
them
a
little
lemon
juice,
and
let
them
stand
an
hour;
wipe
them
dry,
dip
them
into
clarified
butter,
and
then
into
fine
bread-crumbs,
and
broil
gently
over
a
clear
fire.
A
little
finely
minced
lean
of
ham
or
grated
lemon
peel,
with
a
seasoning
of
cayenne,
salt,
and
mace,
mixed
with
the
crumbs,
will
vary
this
dish
agreeably.
When
fried
instead
of
broiled,
the
fowls
may
be
dipped
into
yolk
of
egg
instead
of
butter.
1178.
A
Nice
Way
of
serving
up
a
fowl
that
has
been
dressed.
Beat
the
whites
of
two
eggs
to
a
thick
froth;
add
a
small
bit
of
butter,
or
some
salad
oil,
flour,
a
little
lukewarm
water,
and
two
tablespoonfuls
of
beer,
beaten
altogether
till
it
is
of
the
consistency
of
very
thick
cream.
Cut
up
the
fowl
into
small
pieces,
strew
over
it
some
chopped
parsley
and
shalot,
pepper,
salt,
and
a
little
vinegar,
and
let
it
lie
till
dinner-time;
dip
the
fowl
in
the
batter,
and
fry
it
in
boiling
lard,
of
a
nice
light
brown.
Veal
that
has
been
cooked
may
be
dressed
in
the
same
way.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
