h with a piece of the ham alternately one beside another, taking care
that as little of the white sauce as possible goes on the ham, to
preserve its colour. Lay the legs one on each side of the meat in the
middle; and pour the sauce in the middle, taking care not to pour it
over the ham.

_Chicken, or Ham and Veal pates._

Cut up into small dice some of the white of the chicken, or the most
delicate part of veal already dressed; take sufficient white sauce, with
truffles, morels, and mushrooms, and heat it up to put in the pates.
When ready, pour it amply into them, and serve up hot.

_Another._

Take the white of a chicken or veal, cut it up in small dice; do the
same with some ham or tongue; warm it in a little broth, and take a good
white sauce, such as is used for pheasants, and heat it up thoroughly.

_Duck, to boil._

Pour over it boiling milk and water, and let it lie for an hour or two.
Then boil it gently for a full half hour in plenty of water. Serve with
onion sauce.

_Duck, to boil, a la Francaise._

To a pint of rich beef gravy put two dozen of roasted peeled chesnuts,
with a few leaves of thyme, two small onions if agreeable, a race of
ginger, and a little whole pepper. Lard a fine tame duck, and half roast
it; put it into the gravy; let it stew ten minutes, and add a pint of
port wine. When the duck is done, take it out; boil up your gravy to a
proper thickness, but skim it very clean from the fat; lay your duck in
the dish, and pour the sauce over it.

_Duck a la braise._

Lard the duck; lay a slice or two of beef at the bottom of the pan, and
on these the duck, a piece of bacon, and some more beef sliced, an
onion, a carrot, whole pepper, a slice of lemon, and a bunch of
sweet-herbs. Cover this close, and set it over the fire for a few
minutes, shaking in some flour: then pour in a quart of beef broth or
boiling water, and a little heated red wine. Stew it for half an hour;
strain the sauce, and skim it; put to it some more wine if necessary,
with cayenne, shalot, a little mint, juice of a lemon, and chopped
tarragon. If agreeable to your taste, add artichoke bottoms boiled and
quartered.

_Duck, to hash._

When cut in pieces, flour it; put it into a stewpan with some gravy, a
little red wine, shalot chopped, salt and pepper; boil these; put in the
duck; toss it up, take out the lemon, and serve with toasted sippets.

_Duck, to stew with Cucumbers._

Half roast the duck,