While the duck is cooking, cut two turnips in dice or in round pieces with a fruit-corer, or with a vegetable spoon, set them on the fire with cold water and salt, boil till tender, and drain them.
Put them back on the fire with the sauce or gravy from the saucepan in which the duck has cooked, give one boil, dish the duck, place the turnips around, and serve.
Another way.—Cut the duck in pieces. Set a saucepan on the fire with an ounce of butter in it, when melted, add half a tablespoonful of flour, stir, and, when turning brown, add half a dozen small turnips or two large ones, cut with a vegetable spoon; stir, and, when they are all browned, take them off and brown the pieces of duck; then put the turnips back in the pan, add broth enough just to cover the whole; also two sprigs of parsley, one of thyme, a bay-leaf, a clove, salt, and pepper; boil gently till cooked; dish the duck and turnips, turn the sauce over them through a strainer, and serve warm.
Cold.—What is left from the preceding day's dinner is prepared in salmis.
Very often a duck is baked, especially to make a salmis with it. (See Salmis.)
Boned.—Bone, fill, cook, and serve as turkey boned.
Cold duck may also be prepared in croquettes and salad, like chicken.
Stuffed.—It is stuffed with sausage-meat and chestnuts, also like a chicken.
GEESE AND GOSLINGS—TAME OR WILD.
A young goose has much down and soft legs of a yellow color; an old one has little down and rough legs of a reddish color. When fresh, the legs are soft; and stiff and dry when not fresh.