. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . ks very softly for three-quarters of an hour,or somewhat longer, should the joints be large; then stir into the gravya tablespoonful of the finest rice-flour, mixed with a wineglassful orrather more of port wine, and a dessertspoonful of lemon-juice: in tenminutes after, dish the stew and send it to table instantly. The ducks may be served with a small por
. Modern cookery in all its branches: embracing a series of plain and simple instructions to private families and others, for the careful and judicious preparation of every variety of food as drawn from practical observation and experience . ks very softly for three-quarters of an hour,or somewhat longer, should the joints be large; then stir into the gravya tablespoonful of the finest rice-flour, mixed with a wineglassful orrather more of port wine, and a dessertspoonful of lemon-juice: in tenminutes after, dish the stew and send it to table instantly. The ducks may be served with a small portion only of their sauce,laid in a circle, with green peas a la Francaise, heaped high in the cen-tre; the lemon-rind and port wine should then be altogether omitted,and a small bunch of green onions and parsley, with two or three youngcarrots, may be stewed down with the birds; or three or four mincedeschalots, delicately fried in butter, may be used to flavour the an beurre, prepared by the receipt of Chapter XV., may besubstituted for the peas; and a well-made Espagnole may take theplace of beef stock, when a dish of high savour is wished for. A duckis often stewed without being divided into joints. It should then bo. 212 MODERN COOKERY. fCHAP. XII. firmly trussed, half roasted at a quick fire, and laid into the stewpan asit is taken from the spit; or well browned in some French thickening-,then half covered with boiling- gravy, and turned when partially done:from an hour to an hour and a quarter will stew it well. TO ROAST PIGEONS. These, as we have already said, should bedressed while they are very fresh. If ex-tremely young they will be ready in twelvehours tor the spit, otherwise, in oft* the heads and necks, and cut off| the toes at the first joint: draw them care-KhhJ) ft^ty tnat tne gall-bladders may not be broken, and pour plenty of water throughPigeons for roasting. [. l , J . 6 them; wipe them dry, and put into each bird a small bit o
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