Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

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. Geese and goslings are prepared, cooked, and served like ducks, in the following ways: roasted and baked, and served with garnitures, with cranberry-sauce, currant-jelly, apple-sauce, with a border, olives, oranges, peas, or turnips; in _croquettes_ and in _salmis_. It is boned, cooked, and served, like a boned turkey. _In Civet._--Clean, prepare, and cut the goose in pieces, removing most of the fat, and then cook, and serve it like rabbit in civet. It takes a little longer than to cook a rabbit, but makes a very good dish. When the civet is properly made, it does not taste like goose. GUINEA-FOWLS. A young Guinea-bird is good, but an old one is hardly fit to be eaten. Guinea-fowls are prepared and served like prairie-hens.