on the pan, and simmer over a slow fire, with hot coals on
the lid of the stewpan. Cut up some turnips into balls, cook them in
butter till brown, drain and simmer in brown thickening, moistened with
a little stock. When the duck is cooked, dish up, and garnish with the
turnips.

Devilled Duck or Teal.

Indian Recipe.

Take a pound of onions, a piece of green ginger, and six chillies.
Reduce them to a pulp, then add two teaspoonfuls of mustard, pepper,
salt, cayenne, and chutney, two tablespoonfuls of ketchup, and half a
bottle of claret. Cut up the duck or teal, and put it into the sauce,
and let it simmer for a long time--the duck having been previously
roasted.

Duck a la Provence.

Rub the duck over with lemon-juice, fry it in butter for a few minutes;
sprinkle it with flour; then add sufficient stock to cover it, one
tablespoonful of ketchup, one carrot; cut up two onions, two cloves, a
bouquet garni, pepper, and salt. Let this stew for an hour; then take
out the duck, strain the gravy, and remove all fat, and add plenty of
mushrooms. Put in some stoned and scalded olives, which boil up for ten
minutes and dish up with the duck. The olives should have been soaked
three hours previously.

Duck.

Canard a Puree Perto.

Take a pint of freshly shelled peas, boil them in a little thin stock,
and rub them through a sieve; stew a duck in stock with a little salt, a
dozen peppercorns, half a clove of garlic, six small onions, a bayleaf,
and bouquet garni. When done, pass the same through a sieve, and add to
it the puree of peas; reduce the whole to the consistency of thick
cream. Serve the duck with the puree over it.

Salmi of Duck.

Take the giblets of a duck and the flesh off the carcase, and the bones,
and stew them in equal quantities of claret and stock, salt, pepper, and
three shalots. Reduce and simmer till it is thick, then pass through a
sieve, and take it off the fire before it boils. Cut up the duck into
neat pieces and lay it in the stewpan with the gravy. Squeeze juice of
strained orange over it, and serve en pyramide.

Stewed Duck and Turnips.

Brown the duck in a stewpan with some butter, peel and cut some young
turnips into equal sizes, and brown in the same butter; stir in a little
powdered sugar, reduce some stock to a thin brown sauce, season with
salt, pepper, a bouquet of parsley, chives, half a head of garlic, and a
bayleaf. Stew the duck in this sauce, and when half cooked