ready.

_Dressed Ducks, or Geese hashed._--(No. 530.)

Cut an onion into small dice; put it into a stew-pan with a bit of
butter; fry it, but do not let it get any colour; put as much boiling
water into the stew-pan as will make sauce for the hash; thicken it with
a little flour; cut up the duck, and put it into the sauce to warm; do
not let it boil; season it with pepper and salt, and catchup.

N.B. The legs of geese, &c. broiled, and laid on a bed of apple sauce,
are sent up for luncheon or supper. _Or_,

Divide the duck into joints; lay it by ready; put the trimmings and
stuffing into a stew-pan, with a pint and a half of broth or water; let
it boil half an hour, and then rub it through a sieve; put half an ounce
of butter into a stew-pan; as it melts, mix a table-spoonful of flour
with it; stir it over the fire a few minutes, then mix the gravy with it
by degrees; as soon as it boils, take off the scum, and strain through a
sieve into a stew-pan; put in the duck, and let it stew very gently for
ten or fifteen minutes, if the duck is rather under-roasted: if there is
any fat, skim it off: line the dish you serve it up in with sippets of
bread either fried or toasted.

_Ragouts of Poultry, Game, Pigeons, Rabbits, &c._--(No. 530*.)

Half roast it, then stew it whole, or divide it into joints and pieces
proper to help at table, and put it into a stew-pan, with a pint and a
half of broth, or as much water, with any trimmings or parings of meat
you have, one large onion with cloves stuck in it, twelve berries of
allspice, the same of black pepper, and a roll of lemon-peel; when it
boils, skim it very clean; let it simmer very gently for about an hour
and a quarter, if a duck or fowl--longer if a larger bird; then strain
off the liquor, and leave the ducks by the fire to keep hot; skim the
fat off; put into a clean stew-pan two ounces of butter; when it is hot
stir in as much flour as will make it of a stiff paste; add the liquor
by degrees; let it boil up; put in a glass of port wine, and a little
lemon-juice, and simmer it ten minutes; put the ducks, &c. into the
dish, and strain the sauce through a fine sieve over them.

Garnish with sippets of toasted, or fried bread, No. 319.

_Obs._--If the poultry is only half roasted, and stewed only till just
nicely tender, this will be an acceptable _bonne bouche_ to those who
are fond of made dishes. The flavour may be varied by adding catchup,
curry powder, or any o