246 THE AXGLER AXD HUXTSMAX 



Thicken with flour and flavor with celery salt ; serve with 

 toasted bread. 



Green Turtle Soup: 



One turtle, seasoned with onions, juice of one lemon, 

 four quarts of water. 



After removing entrails, cut meat into small pieces, add 

 water and stew slowly until meat is tender, then add onions, 

 pepper and salt, stew very slowly and do not let it cease boil- 

 ing during this time. Add additional water, if necessary ; 

 thicken with brown flour, simmer a few minutes longer. 

 If there are eggs in the turtle cook separately, throw them 

 in the soup when done before taking up soup. 



Roast Goose: 



A wild goose something less than one year old is best 

 rnd the fatter the better. Stuff with bread crumbs and a 

 goodly portion of butter, or salt pork if no butter is obtain- 

 able. Bake two hours or longer. 



Roast Wild Duck: 



It is better, if the weather is cold, to keep a wild duck a 

 few days before cooking. Before roasting, they should be 

 parboiled, which will remove the fishy taste, that most ducks 

 have. Place an onion inside the boiling duck. Carrot is 

 good if you prefer. Season to taste with salt and pepper. 

 Roast young ducks from twenty-five to thirty minutes, 

 grown ducks an hour or longer. Baste frequently. 



Canvas-Back Duck: 



This bird requires no seasoning, having a perfect fla- 

 vor of its own. It feeds largely on wild celery, which ac- 

 counts for its good flavor. Roast quickly over a hot fire. 

 Dress the duck in the customary way by plucking, singeing, 

 and drawing, then wipe with a wet towel or cloth, after 

 which place in a pan, put in oven and roast, basting often. 

 Roast for about thirty minutes. Most sportsmen prefer it 

 a little rare. Serve hot. 



