A small turkey is sometimes boiled like a fowl, and served with oyster, celery, or Béchamel sauce.
Roast Duck.
- Ingredients—1 duck.
- Some sage and onion stuffing.
- Rather more than 1 pint water.
- 1 oz. of flour.
- 1 onion.
- 1 apple.
- ¼ lb. of gravy beef, or 2 or 3 bones.
Method.—Stuff the duck by placing the forcemeat inside it.
Truss it nicely, and roast it from three-quarters of an hour to an hour, according to its size.
Make the gravy by simmering the giblets in the water with the beef or bones, onion, apple, pepper and salt, for two hours.
Thicken it with the flour, and colour carefully with burnt sugar.
Pour a little gravy round the duck, and serve the rest in a tureen.
A glass of port wine may be added to the gravy if liked.
Apple or tomato sauce should be served with roast duck.