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1
1036
Enquire within upon everything
·
Robert Kemp Philp
466
[OBSERVATION
IS
THE
BEST
TEACHER.]
1233.
Wild
Duck,
To
Dress.
The
birds
are
roasted
like
common
ducks,
but
without
stuffing,
and
with
a
rather
less
allowance
of
time
for
cooking.
For
example,
a
full-sized
duck
will
take
from
three-quarters
of
an
hour
to
an
hour
in
roasting,
but
a
wild
duck
will
take
from
forty
to
fifty
minutes.
Before
carving
the
knife
should
be
drawn
longitudinally
along
the
breast,
and
upon
these
a
little
cayenne
pepper
must
be
sprinkled,
and
a
lemon
squeezed.
They
require
a
good
made
gravy,
as
described
below.
They
are
excellent
half
roasted
and
hashed
in
a
good
gravy
made
as
follows:
1234.
Sauce
for
Wild
Duck.
Simmer
a
teacupful
of
port
wine,
the
same
quantity
of
good
gravy,
a
small
shalot,
with
pepper,
nutmeg,
mace,
and
salt
to
taste,
for
about
ten
minutes;
put
in
a
bit
of
butter
and
flour;
give
it
all
one
boil,
and
pour
it
over
the
birds,
or
serve
in
a
sauce
tureen.
1235.
Widgeon
and
Teal,
To
Dress.
These
birds
may
be
roasted
or
half
roasted
and
baked,
according
to
the
directions
given
for
wild
duck,
and
served
up
with,
a
sauce
or
gravy
made
in
precisely
the
same
way.
A
widgeon
will
take
as
long
to
roast
as
a
wild
duck,
but
a
teal,
being
a
smaller
bird,
will
take
only
from
twenty
to
thirty
minutes.
1236.
Roast
Duck.
Put
into
the
body
of
the
bird
a
seasoning
of
parboiled
onions
mixed
with
finely-chopped
sage,
salt,
pepper,
and
a
slice
of
butter.
Place
it
before
a
brisk
fire,
but
not
sufficiently
near
to
be
scorched;
baste
it
constantly,
and
when
the
breast
is
well
plumped,
and
the
steam
from
it
draws
towards
the
fire,
dish
and
serve
it
quickly,
with
a
little
good
brown
gravy
poured
round
them,
and
also
some
in
a
gravy
tureen.
Young
ducks
will
take
about
half
an
hour
to
roast;
full-sized
ones
from
three-quarters
of
an
hour
to
an
hour.
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