482. Hashed Goose.—Put a spoonful of chopped onions into a stewpan with an ounce of butter, which fry over the fire until becoming rather browned, then stir a tablespoonful of flour, put in the remains of a goose, cut into neat pieces, and well seasoned with pepper and salt; add a pint of stock, let the whole simmer about ten minutes, and it is ready to serve. A little apple sauce may be served separately in a boat, or a couple of apples sliced, a few leaves of bruised dried sage may be stewed with the hash.
483. Stewed Duck with Peas.—Truss a duck with the legs turned inside, which put into a stewpan with two ounces of butter and a quarter of a pound of streaked bacon, cut into small dice, set the stewpan over a moderate fire, occasionally stirring its contents until it becomes lightly browned, then add a good teaspoonful of flour, and when well mixed, a pint of stock or water, stir occasionally until boiling, when add twenty button onions and a bunch of parsley with a bay-leaf; let the whole simmer a quarter of an hour, keeping it well skimmed, then add a quart of young peas, and simmer half an hour longer, or until the peas are quite tender, when take out the duck, draw out the string, and dress it upon your dish; remove the parsley and bay-leaf, season the peas and sauce with a little pepper, salt, and sugar, pour over the duck and serve.
484. Stewed Duck with Turnips.—Proceed as in the last, but, instead of peas, use about forty pieces of good turnips, cut into moderately-sized squares, and previously fried, of a yellowish color, in a little lard or butter, dress the duck upon your dish, season the turnips and sauce with a little salt, pepper and sugar, and reduce it until thickish, not however to break the turnips; sauce over, and serve.
The remains of ducks left from a previous dinner may be hashed as directed for goose, but the sage and apple should in all cases be omitted; for variety, should peas be in season, a pint freshly boiled may be mixed with the hash at the time of serving.
485. Fowl Sauté in Oil.—Cut a fowl into eight pieces, that is, the two wings, two legs, two pieces of the breast, and two of the back, which put into a stewpan, with three tablespoonfuls of salad-oil, over a moderate fire, shaking the stewpan round occasionally, until the pieces of fowl are rather browned, when mix in a tablespoonful of flour, which moisten with a pint of stock or water, let it simmer at the corner of the fire twenty minutes, skimming off the oil as it rises to the surface; add a few blanched mushrooms in slices, season with a little salt, pepper, sugar, and a piece of scraped garlic the size of a pea; take out the fowl, which pile upon your dish, laying the worst pieces at the bottom; reduce the sauce over the fire, keeping it stirred until sufficiently thick to adhere to the back of the spoon, when pour over the fowl and serve. Use brown sauce, if handy.
486. Fricassée of Rabbit.—Cut a nice young rabbit into neat joints, and put them into lukewarm water to disgorge for half an hour, when drain and put them into a stewpan, with a large onion cut into slices, two cloves, a blade of mace, a little parsley, one bay-leaf, and a quarter of a pound of streaky bacon cut into small dice; cover the whole with water, and let it simmer twenty minutes, keeping it well skimmed; then pass the stock through a sieve into a basin, take out the pieces of rabbit with the bacon, then in another stewpan have two ounces of butter, with which mix a good tablespoonful of flour, moisten with the stock, and stir over the fire until boiling; then trim neatly the pieces of rabbit, which, with the bacon and twenty button onions, put into the sauce; let the whole simmer until the onions are tender, skimming off all the fat as it rises to the surface; then pour in a gill of cream, with which you have mixed the yolks of two eggs, leave it a moment upon the fire to thicken (but not to boil), take out the rabbit, which pile upon your dish, sauce over and serve.