Directions for Cookery, in its Various Branches

the ducks a small tureen of onion-sauce with chopped sage leaves in it. Accompany them also with stewed cranberries and green peas. Canvas-back ducks are roasted in the same manner, omitting the stuffing. They will generally be done enough in three quarters of an hour. Send currant jelly to table with them, and have heaters to place under the plates. Add to the gravy a little cayenne, and a large wine-glass of claret or port. Other wild ducks and teal may be roasted in about half an hour. Before cooking soak them all night in salt and water, to draw out whatever fishy or sedgy taste they may happen to have, and which may otherwise render them uneatable. Then early in the morning put them in fresh water (without salt,) changing it several times before you spit them. You may serve up with wild ducks, &c. orange-sauce, which is made by boiling in a little water two large sweet oranges cut into slices, having first removed the rind. When the pulp is all dissolved, strain and press it through a sieve, and add to it the juice of two more oranges, and a little sugar. Send it to table either warm or cold. STEWED DUCK. Half roast a large duck. Cut it up, and put it into a stew-pan with a pint of beef-gravy, or dripping of roast-beef. Have ready two boiled onions, half a handful of sage leaves, and two leaves of mint, all chopped very fine and seasoned with pepper and salt. Lay these ingredients over the duck. Stew it slowly for a quarter of an hour. Then put in a quart of young green peas. Cover it closely, and simmer it half an hour longer, till the peas are quite soft. Then add a piece of butter rolled in flour; quicken the fire, and give it one boil. Serve up all together. A cold duck that has been under-done may be stewed in this manner. TO HASH A DUCK. Cut up the duck and season it with pepper and mixed spices. Have ready some thin slices of