BOILED TURKEY WITH OYSTER SAUCE
Clean and truss it the same as for baking. Stuff the turkey with oysters, bread crumbs, butter and mace, all mixed and seasoned. Put it on the fire in a kettle of water not hot, but slightly warm; do not drop it into boiling water or it will break the skin and spoil the appearance of the turkey. Cover it close, and when the scum rises take it off. Let the boiling continue for one hour, then put the pot containing the turkey on the coolest part of the stove, and let it simmer for half an hour. Serve with oyster sauce in a sauce boat.
DUCK ROASTED
Pick, draw and singe the duck; wash it out carefully and stuff it with potatoes, mashed with butter, onions, and parsley. Put it down to a good fire or in a hot oven, pour in a cup of water; let it roast for half an hour if it is fat and tender, longer if tough. As soon as the duck is cleaned, boil the giblets, and before serving, chop them up fine with some of the gravy from the duck, two tablespoonfuls of catsup, a lump of butter, and a little brown flour. Have lemons cut on side dishes, or serve with brown duck sauce No. 1. See sauces for meats, ducks, etc.
DUCKS, TAME AND WILD
Tame ducks are prepared for the table the same as young geese, that is, stuffed with bread, butter, pepper and onion, or with mashed and seasoned Irish potatoes. Wild ducks should be fat, the claws small and supple; the hen is the more delicate. Do not scald wild ducks, but pick them clean and singe over a blaze. Draw and wipe them well inside with a cloth; rub pepper and salt inside and out; stuff each duck well with bread and butter stuffing. If the ducks are at all fishy, use onion in the stuffing, and baste very freely. It is well to parboil them in onion and water before stuffing; throw away the water and then proceed to stuff and roast them. Put in the pan a teacup of butter, baste well with this, and when nearly done, dredge flour over the ducks, and brown them nicely. For the gravy you must boil the giblets; while the ducks are cooking mince these fine; add pepper, salt, and a teaspoonful of browned flour. Take a glass of wine and a large spoonful of currant jelly; heat them and serve with the ducks, mixed with the giblets, or serve it in a dish alone; as you like.
CANVAS-BACK DUCKS
These are cooked the same as wild ducks, without onion however, in the basting, as they have no disagreeable taste. Serve wine and currant jelly with canvas-back ducks.
TO STEW DUCKS WITH GREEN PEAS
Truss the ducks as for baking and boiling, and put them away in the pantry; then put two ounces of butter in a stew-pan on the fire, stir in two tablespoonfuls of flour, stir until it becomes brown or a fawn color; then pour in a pint of broth or gravy made from veal, or from water in which the ducks or chickens have been boiled. Stir this while cooking, and when it boils, put in the ducks; let them cook for half an hour, or until done or nearly so, then add a quart of green peas, an onion chopped, and a sprig of parsley; allow these to stew gently until done; remove the parsley and the ducks, and if there is too much sauce, cook it down a little; dish up, pour the peas and gravy over the ducks and serve.