sage;
chop them very fine, and mix them with two ounces, _i. e._ about a
breakfast-cupful, of bread-crumbs, a bit of butter about as big as a
walnut, a very little black pepper and salt, (some obtuse palates may
require warming with a little Cayenne, No. 404,) and the yelk of an egg
to bind it; mix these thoroughly together, and put into the duck. For
another stuffing, see No. 378. From half to three-quarters of an hour
will be enough to roast it, according to the size: contrive to have the
feet delicately crisp, as some people are very fond of them; to do this
nicely you must have a sharp fire. For sauce, green pease (No. 134),
bonne bouche (No. 341), gravy sauce (No. 329), and sage and onion sauce
(No. 300).

To hash or stew ducks, see No. 530.

N.B. If you think the raw onion will make too strong an impression upon
the palate, parboil it. Read _Obs._ to No. 59.

To ensure ducks being tender, in moderate weather kill them a few days
before you dress them.

_Haunch of Venison._--(No. 63.)

To preserve the fat, make a paste of flour and water, as much as will
cover the haunch; wipe it with a dry cloth in every part; rub a large
sheet of paper all over with butter, and cover the venison with it; then
roll out the paste about three-quarters of an inch thick; lay this all
over the fat side, and cover it well with three or four sheets of strong
white paper, and tie it securely on with packthread: have a strong,
close fire, and baste your venison as soon as you lay it down to roast
(to prevent the paper and string from burning); it must be well basted
all the time.

A buck haunch generally weighs from 20 to 25 pounds; will take about
four hours and a half roasting in warm, and longer in cold weather: a
haunch of from 19 to 18 pounds will be done in about three or three and
a half.

A quarter of an hour before it is done, the string must be cut, and the
paste carefully taken off; now baste it with butter, dredge it lightly
with flour, and when the froth rises, and it has got a very light brown
colour, garnish the knuckle-bone with a ruffle of cut writing-paper, and
send it up, with good, strong (but unseasoned) gravy (No. 347) in one
boat, and currant-jelly sauce in the other, or currant-jelly in a side
plate (not melted): see for sauces, Nos. 344, 5, 6, and 7. MEM. "_the
alderman's walk_" is the favourite part.

_Obs._ Buck venison is in greatest perfection from midsummer to
Michaelmas, and doe from November to