464 THE TAME DUCK. 



1 Punch/' June 24, 1848, although he ought to have made 

 the accompanying green peas more distinctly visible. 



"Lingo. Ah, Cowslip, if you was a goddess! Jove loved an 

 eagle ; Mars, a lion ; Phoebus, a cock ; Venus, a pigeon ; Minerva 

 loved an owl. 



" Cowslip. I should not have thought of your cock-lions, your 

 owls, and your pigeons ; if I was a goddess, give me a Roast Duck." 



The Agreeable Surprise, Act 1. 



In the Principality, they have a delicate way of serving 

 them boiled, with onion sauce. On attempting to reproduce 

 the dish after a tour in North Wales, the result was utter 

 failure, till the secret was discovered that the Ducks must be 

 salted a couple of days before being boiled. Still more hetero- 

 dox fashions have been practised in former days. 



"The Pottage of Ducks with Turnips, is made of Ducks 

 larded, and half fried in Lard, or which have took three or 

 four Turns on the Spit; then they are put in a Pot. The- 

 Turnips, after they have been cut in Pieces, and floured, are 

 also fried in Lard, till they are very brown; then they are 

 put in the same Pot with the Ducks, and left to boil slowly 

 in Water, till the Ducks are done. Before the Pottage is 

 carried to Table, it may be seasoned with a few drops of 

 Verjuice." 



"To make a 'Ragout of Ducks,' they must be larded, fried, 

 very well seasoned with Salt, Pepper, Spices, young Onions, 

 and Parsley, and put in a Pot to stew, with a little of our 

 best Broth." 



* Ducks are roasted with four Roses of Lardons, one on 

 each Wing, and one on each Leg : Some put another on the 

 Stomach." 



" To make a Duck Pye, the Ducks must be larded, well 

 seasoned, and the Pye baked for the Space of three Hours." 

 Dennis de Coetlogon y s Universal History, p. 827 et scq. 



The reader will take his choice ; we only wish him a good 



