Partly roast a pair of ducks and put them into a saucepan with two cupfuls of stock and two dozen pitted olives which have been rinsed in boiling water. Cover and cook in the oven for half an hour, basting frequently. Take up the ducks, skim off the fat, thicken the gravy with a little flour and butter cooked together, pour the sauce over the ducks, and serve.
ROAST DUCK
Rub a prepared and cleaned duck with butter, dredge with flour, season with salt and pepper, and roast, covered, in a hot oven. Make a gravy of the drippings, adding stoned olives to it, and surround the duck with a border of green peas.
GOOSE
ROAST GOOSE
Parboil for two hours, drain, and stuff with seasoned mashed potatoes. Roast in a covered roaster with two cupfuls of water in the pan. When done pour off the surplus fat, add enough water or stock to make the amount of gravy required, thicken with browned flour and a little butter cooked together, and season to taste.
TURKEY
JELLIED TURKEY
Put a tough turkey into cold water to cover, bring to the boil, and cook until the meat slips from the bones. Remove the meat, chop it fine, and return the bones to the stock. Simmer for two hours, and strain through cheese-cloth. There should be two cupfuls of the liquid. Add one package of gelatine that has been soaked and dissolved, and season with salt, pepper, grated onion, lemon-juice, and kitchen bouquet. Dip individual moulds in cold water, and put a slice of hard-boiled egg or pickled beet into the bottom of each one. Put in a little of the jelly, and let harden. Fill the moulds nearly to the brim with the minced and seasoned turkey, cover with the jelly, and set away to cool. Serve with [mayonnaise].