Curried Duckling

Put into a saucepan four teaspoonfuls of chopped onion, one teaspoonful each of ground chillies and turmeric, half a teaspoonful of ground ginger, and a quarter of a teaspoonful of ground garlic with two ounces of boiling fat, and brown them. Cut a duckling up into several pieces, and brown it slightly in the saucepan with a teaspoonful of salt, pour in two breakfast cupfuls of water and simmer on the side of the fire until the meat is quite tender, which will occupy'about an hour and a half. When done turn the curry out on a dish, and serve very hot. If desired, half a teaspoonful each of ground coriander and cumin seeds may be added to this curry with advantage.

Fillets Of Ducklings With Green Peas

(I) Roast two or three ducklings in the oven, basting frequently. Boil a pint and a half of green peas, and when tender strain off the water; mash about one pound of boiled potatoes, put them into a border mould, poach in the bain-marie for a few minutes, and then turn them out onto a hot dish. Cut as many thin croutons of bread as fillets and fry them in butter until browned. When the ducklings are cooked cut off the fillets, trim them, and arrange alternately with the croutons on the border of potatoes. Strain the gravy that has run from the ducklings into the stewpan with the peas, put in two ounces of butter, one teaspoonful of sugar, and a little salt, and stir over the fire for a few minutes. Beat the yolk of an egg with half a teacupful of cream or milk, then mix it in with the sauce; and stir by the side of the fire until thick. The sauce must not boil after the egg is added. Heap the peas in the center of the dish, and serve.

(2) Roast and fillet the ducklings as for No. 1, score the skin, arrange the fillets in a circle on a dish, fill the center with plain boiled green peas, and serve with a sauceboatful of half-glaze.

Roast Ducklings

Take a duckling weighing from three to three and a half pounds, singe, draw and wipe; then stuff with forcemeat, place in a roastingpan with half an ounce of butter, sprinkle with salt, and cook in the oven for forty minutes, basting occasionally. Lay the bird on a dish and untruss it; skim the fat off the liquor, add one teacupful of white broth, let it come to a boil, then strain over the bird, and garnish with fried hominy.

Roast Duckling With Apple Sauce

Prepare and truss a tender duckling of about three and a half pounds weight; place it in a roasting pan, spread over it half an ounce of butter and a pinch of salt; cook in a brisk oven for thirty minutes, basting now and then with its own liquor. Place the duck on a hot dish and untruss, skim the fat off the liquor in the pan, pour in a teacupful of broth; let it come to a boil, then strain it over the duck and garnish with watercresses. Serve with hot applesauce in a sauceboat.

Giblet Pie

Prepare and stew three or four sets of giblets and when they are done place them in a dish with the meat from the neck and pinions, arranging them in layers with a few slices of boiled bacon between; pour in a little gravy, cover the dish with a good pie-crust and put it in the oven for thirty minutes. If desired mashed potatoes may be put on the top instead of pie-crust and a little mushroom or walnut catsup poured into the dish. Celery and sweet herbs are sometimes used.