Then add, slowly, Tarragon vinegar to taste—say about one and one-half tablespoons.
Serve this on shrimps, lobster, lettuce or tomato salad.
DUCKS AND LARGE FOWL
Ducks, such as Mallard, Canvasback and Redhead, should be baked. If you once learn how to bake in a Dutch Oven you have found the secret of successful camp cookery.
Take a Mallard, for instance. Rub it with salt and pepper (I might add here: pick ’em dry and keep ’em dry—no water near a duck!), then put an onion well up in the body cavity. Fill the remaining space with celery, wild or domestic.
Get your oven, or Dutch oven, very hot before the duck goes in. Use no grease and no water—just your dry pan or oven. A big Mallard will cook perfectly in twenty minutes. Do not open oven or take lid from Dutch oven after starting to cook. Serve with currant jelly.
TEAL, PARTRIDGE AND SMALL FOWL
Pick, without breaking the skin. Cut open the back and break out flat for grilling or broiling. Broil bone side to the fire for eight minutes. Souse frequently with melted butter.
Turn and broil, flesh side to the fire, for four minutes, using more butter. Salt and pepper thoroughly at time of turning.
Serve with currant jelly.