Quantity for 6–8 Persons.
- 2 young, wild ducks
- 1 pt. water
- ⅛ lb. of butter
- Bacon slices
- 2 cloves
- 1 bay-leaf
- 1 onion, sliced
- 2 tbsps. of flour
- 1 wineglassful of red wine
- Salt 6 pepper-corns
Preparation: The ducks are picked, singed, dressed, washed and skinned, salted inside and outside and tied into bacon slices. The prepared ducks are put into a stewpot over the fire with 1 pt. of water, onion, cloves, pepper-corns, bay-leaves. Cover and stew. When the water is boiled down, pour the ⅛ lb. of hot butter over them and add a little water or broth so that the butter may not get too brown, also add the red wine. 15 minutes before they are done, stir in the flour, add more broth or water if necessary and cook. The ducks should be of a nice golden brown color. Serve them with the strained gravy.
No. 50—ROAST CAPONS.
Quantity for 6 Persons.
- 1 capon
- Salt
- ¼ lb. of butter
- Bacon for larding
For the Gravy.
- 1 tbsp. of flour
- 1 tbsp. of wine
Preparation: The capon is picked, dressed, the breast and drum sticks larded with bacon, and the bird salted inside and outside. Then the hot butter is poured over it and roasted 1¼ hours until done, basting frequently with cream.
For the gravy, brown the flour in the drippings, add the wine, and broth or water, cook, strain and serve with the bird.