12 DRESSED GAME AND 



a dish, remove the herbs, clear off the fat, and 

 serve with the sauce over them. 



Braised Duck k la Nivernaise. 



Line a braisingpan with sHces of bacon, add the 

 duck, cover it with bacon, and season with a bouquet 

 of parsley, carrots, thyme, and bay leaves ; moisten 

 with stock and the same quantity of claret ; fix the 

 lid very tightly 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 table- 

 spoonful 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 



