The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

end. They generally begin to lay in the month of February. Their eggs should be daily taken away except one, till they seem inclined to set, and then they should be left with a sufficient quantity of eggs under them. They require no attention while setting, except to give them food at the time they come out to seek it; and water should be placed at a convenient distance, that their eggs may not be spoiled by their long absence in seeking it. Twelve or thirteen eggs will be sufficient. In an early season it is best to place them under a hen, that the ducks may have less time for setting, for in cold weather they cannot so well be kept from the water, and would scarcely have strength to bear it. They should be placed under cover, especially in a wet season; for though water is the natural element of ducks, yet they are apt to be killed by the cramp before they are covered with feathers to defend them. Ducks will eat any thing; and when to be fatted, they should have plenty of food, however coarse it may be, and in three weeks they will be ready. DUCK PIE. Bone a full-grown young duck and a fowl. Wash and season them with pepper and salt, and a small proportion of mace and allspice in the finest powder. Put the fowl within the duck, and in the former a calf's tongue, boiled very tender and peeled. Press the whole close, and draw the legs inwards, that the body of the fowl may be quite smooth. The space between the sides of the crust may be filled with fine forcemeat, the same as for savoury pies. Bake it in a slow oven, either in a raised crust or pie dish, with a thick ornamented crust. Large Staffordshire pies are made as above, but with a goose outwards, then a turkey, a duck next, then a fowl; and either tongue, small birds, or forcemeat in the middle. DUCK SAUCE. Put a rich gravy into the dish, and slice the