Creole salmi of duck
Melt in a saucepan two tablespoonfuls of butter, and stir into this a half tablespoonful, each, of chopped ham, onion, celery, sweet pepper and parsley, with a tablespoonful of flour, a quarter of a teaspoonful of salt, and a half teaspoonful of paprika. Stir for three minutes, then add a cupful of consommé, two cloves and a blade of mace. Simmer for an hour; strain and add to it two cupfuls of cold duck, cut into neat pieces an inch long. Boil one minute to heat the meat thoroughly, and serve.
Garnish with sippets of fried bread.
CHICKENS
Roast chickens
Singe to get rid of down, draw and wash well, rinsing the cavity of each fowl with soda and water. Wipe and fill bodies and craws with a stuffing of dry crumbs, well-seasoned with pepper, salt and butter. Tie up the neck and bind legs and wings close to the body with soft cord or tapes.
Lay upon the grating of your covered roaster; dash a cupful of boiling water over them, cover, and roast fifteen minutes to the pound. Drain off the gravy, and set in iced water to throw up the fat. Wash the chickens over with butter, dredge with flour and brown. Clip the threads and dish. Thicken the gravy with browned flour, add the chopped giblets (previously boiled tender), boil up once and turn into a boat.
Boiled fowls
Prepare as for roasting; sew up in white netting, or in coarse lace, and souse four times in boiling water. Then put over the fire in cold, slightly salted water, covering deeply; bring slowly to the boil, and cook gently fifteen minutes to the pound.
Have ready egg-or oyster-sauce, or bread-sauce. Pour a few spoonfuls of hot butter, salted and peppered, over the chickens, the rest into a boat.