VARIOUS DISHES. 447 



in cooking onions, even as an onion stew in milk), chop the onions finely, and 

 season with salt and pepper to taste and 1 tea-spoonful of powdered sage for 

 each duck; stuff, and bake as above. 



Remarks.— IMs instruction was obtained of a boarding-house keeper, who 

 had many years experience besides. I have had them tried several times myself 

 and will say that for me I prefer at least half the dressing to be bread-crumbs, 

 although the onion dressing alone, prepared as above, is very fine. If bread is 

 used, of course butter is also to be added in all cases. Remember this, also, 

 that in baking ducks, or any other wild game or poultry, they should be basted 

 every 5 to 10 minutes while baking, if you desire them to be tender and sweet. 

 Have plenty of water in the pan, with quite a bit of butter, for the purpose, 

 and for the gravy after the oil has been poured or dipped off. 



Ducks to Boast and Stuff With Potato Stuffing.— The roasting 

 to be the same as above; but for the stuffing, boil potatoes and mash them finely. 

 Prepare 1 onion at least for each duck, as also above directed (by boiling 1 min- 

 ute with a little salt and pouring off the water), then chopping fine and mixing 

 with the ix)tato sufficient for the number of ducks to be stuffed, seasoning with 

 salt and pepper and a very little {% tea-spoonful to a duck) of thyme, and when 

 filled with this potato and onion mixture, roast as before directed; and as soon 

 as the oil is got rid of, rub over with butter, dredge on a little flour, put in more 

 hot water, and baste often. Put the giblets into the same pan, and when done 

 chop fine, and put into the gravy. 



Duck and Oyster Croquettes, or Balls, to Fry.— Stuff a young 

 aud tender duck with oyster dressing (4 to 6, chopped, for a duck), roast, basting 

 well to keep moist and from burning. When cold remove the bones and chop 

 finely, and mix with the dressing, season with cayenne (if tolerated, else black 

 pepper) and salt Moisten with catsup and a well beaten egg, and stiffen pro- 

 perly with more bread or cracker crumbs, if needed. Make into croquettes, or 

 balls, and brown nicely in hot butter or drippings. Put a sprig or two of 

 parsley, if you have it, with each one, in serving. 



Mock Duck, With Veal or Beefsteak.— Take veal steak, or cut- 

 lets, from the round; or the round from a young tender beef, and remove the 

 rings of bone. Make a dressing with bread crumbs or rolled cracker, season- 

 ing with a little onion (to imitate duck dressing, proper), which is always iised 

 with duck, to help overcome their peculiar tastes, moistening with an egg; 

 adding salt and pepper of course, and a little thyme if you have it. Spread 

 this stuffing, good thickness, over each steak; then roll them as much into the 

 shape of a duck as possible, t}ing with twine, to keep in place. Baste well, 

 and frequently, while roasting, to prevent their drying up too much. If done 

 nicely you have a nice dish. Of course, making a gravy as for duck. Beef is 

 not generally quite as tender as veal, but is more tender than the general run 

 of dncks. 



Codfish, to Boil. -Codfish, as generally cooked for dinner, is left so 

 salty that too much water is craved after eating it to be healthful. To avoid 

 this, put to soak in plenty of water the first thing in the morning. It is said, 



