Bread, and prefs it hard with a plate, and add to its own gravy, 
two-or three fpoonfuls of good gravy, cover itclofe with another 
difti, and fet over a ftove ten minutes, then fend it to table hot 
in the difh it was done in, and garnifh with lemon. You may 
add a little red wine, and a fiialot cut fmall, if you like it, but 
it is apt to make the duck eat hard, unlefs you fit ft heat the 
wine and pour it in juft as it is done. 
To boil a duck or a rabbit with onions. 
BOIL your duck or rabbit in a good deal of water.; be furs 
tofkim your water, for there will always rife a fcum, which if 
it boils down will difcolour your fowls, &c. They will take 
about half an hour boiling ; for fauce, your onions muft be peel¬ 
ed", and throw them into water as you peel them, then cut them 
into thin flices, boil them in milk and water, and fkim the li¬ 
quor. Half an hour will boil them. Throw them into a clean 
ifeve to drain them, put them into a faucepan and chop them 
fmall, {hake in a little flour, put to them two or three fpoonfuls 
of cream, a good piece of butter, flew all together over the fire 
till they are thick and fine, lay jhe duck or rabbit in the difti* 
and pour the fauce all over ; if a rabbit, you muft cut off the 
head* cut it in two, and lay it on each fide the diih. 
0 r you may make this fauce for change : take one large 
onion, cut it fmall, half a handful of parfley clean wafhed and 
picked, chop it fmall* a lettuce cut fmall, a quarter of a pint 
of good gravy, a good piece of butter rolled in a little flour; 
add a little juice of lemon, a little pepper and fait, let all flew 
together for half an hour, then add two fpoonfuls of red wine. 
This fauce is moft proper for a duck ; lay your duck in the dift% 
and pour your fauce over it. 
To drefs a duck with green peafe . 
PUT a deep ftew-pan over the fire, with a piece of frefii but¬ 
ter ; finge your duck and flour it, turn it in the pan two or three 
minutes, then pour out all the fat, but let the duck remain 
in the pan ; put to it half a pint of good gravy, a pint of peafe, 
two lettuces cut fmall, a fmall bundle of fweet-herbs, a little 
pepper and fait, cover them clofe, and let them flew for half an 
hour, now and then give the pan a {hake; when they are juft 
done, grate in a little nutmeg, and put in a very little beaten mace* 
and thicken it either with a piece of butter rolled in flour, or the 
yolk of an egg beat up with two or three fpoonfuls of cream ; 
{hake it all together for three or four minutes, take out the fweet- 
herbs* 
