DUCK PIE. Bone a full-grown young duck and a fowl. Wash and season them with pepper and salt, and a small proportion of mace and allspice in the finest powder. Put the fowl within the duck, and in the former a calf's tongue, boiled very tender and peeled. Press the whole close, and draw the legs inwards, that the body of the fowl may be quite smooth. The space between the sides of the crust may be filled with fine forcemeat, the same as for savoury pies. Bake it in a slow oven, either in a raised crust or pie dish, with a thick ornamented crust. Large Staffordshire pies are made as above, but with a goose outwards, then a turkey, a duck next, then a fowl; and either tongue, small birds, or forcemeat in the middle.
DUCK SAUCE. Put a rich gravy into the dish, and slice the breast. Cut a lemon, put on it some pepper and salt, squeeze it on the breast, and pour a spoonful of gravy over the meat, before it is sent round.—See [Roast Duck].
DUN BIRDS. Roast and baste them with butter, and sprinkle a little salt before they are taken up. Pour a good gravy over them, and serve with shalot sauce in a boat.
DUNELM OF VEAL. Stew a few small mushrooms in their own liquor and a bit of butter, a quarter of an hour. Mince them fine, and put them with their liquor to some cold minced veal. Add a little pepper and salt, some cream, and a bit of butter rubbed in less than half a tea-spoonful of flour. Simmer the mince three or four minutes, and serve it on thin sippets of bread. Cold fowl may be treated in the same manner.
DUTCH BEEF. Take a lean piece of beef, rub it well with treacle or brown sugar, and let it be turned often. In three days wipe it, and salt it with common salt and saltpetre beaten fine: rub these well in, and turn it every day for a fortnight. Roll it tight in a coarse cloth, and press it under a large weight: hang it to dry in a wood smoke, but turn it upside down every day. Boil it in pump water, and press it: it will then grate or cut into shivers, like Dutch beef.
DUTCH FLUMMERY. Boil two ounces of isinglass in a pint and half of water very gently half an hour; add a pint of white wine, the juice of three lemons, and the thin rind of one. Rub a few lumps of sugar on another lemon to obtain the essence, and add with them a sufficient quantity of sugar to sweeten. Beat up the yolks of seven eggs, mix it with the above, and give them together one scald. Keep the flummery stirring all the time, pour it into a bason, stir it till half cold, let it settle, and then put it into a melon shape.
DUTCH PUDDING. Melt a pound of butter in half a pint of milk; mix it into two pounds of flour, eight eggs, and four spoonfuls of yeast. Add a pound of currants, and a quarter of a pound of sugar beaten and sifted, and bake it an hour in a quick oven. This is a very good pudding hot, and equally so as a cake when cold. If for the latter, carraways must be used instead of currants.
DUTCH RICE PUDDING. Soak four ounces of rice in warm water half an hour; drain away the water, put the rice into a stewpan, with half a pint of milk, and half a stick of cinnamon, and simmer it till tender. When cold, add four eggs well beaten, two ounces of butter melted in a tea-cupful of cream; and add three ounces of sugar, a quarter of a nutmeg, and a good piece of lemon peel. Put a light puffpaste into a mould or dish, or grated tops and bottoms, and bake in a quick oven.
DUTCH WAFFLES. These form a delicious article in the shape of puff cakes, which are instantly prepared and exhibited for sale in stalls or tents, in the fairs of Holland, where they are eaten hot as they come from the plate or baking pan, with fine sugar strewed over them. Mix together three pounds of fine flour, a dozen eggs, a pound of melted butter, half a pint of ale, some milk, and a little yeast. Beat it well, till it forms a thick paste, and let it stand three or four hours before the fire to rise. Lay it in small pieces on a hot iron or fryingpan, with a pair of buttered tongs, till it is lightly browned. Eat the waffles with fine sugar sifted over, or a little sack and melted butter.
DYEING. Nankeen dye is made of equal parts of arnetto and common potash, dissolved in boiling water. To dye cotton, silk, woollen, or linen of a beautiful yellow, the plant called weld, or dyer's weed, is used for that purpose. Blue cloths dipped in a decoction of it will become green. The yellow colour of the Dutch pink is obtained from the juice of the stones and branches of the weld. Black dye is obtained from a strong decoction of logwood, copperas, and gum arabic. Oak saw-dust, or the excrescences on the roots of young oaks, may be used as a substitute for galls, both in making ink and black dye.