So The Art of Cookery 
herbs, lay the duck in the difh, and pour the fatfce ofti ltd 
You may garnifh with boiled mint chopped. Or let it alone* 
To drefs a duck with cucumbers . 
TAKE three or four cucumbers, pare them* take out iht 
feeds, cut them into little pieces, lay them in vinegar for two or 
three hours before, with two large onions peeled and fliced, then 
-do your duck as above; then take the duck out, and put in the 
cucumbers and onions, firft drain them in a cloth, let them be a 
little brown, fliake a little flour over them; in the mean time 
let your duck be flewiog in the faucepan with half a pint of 
gravy for a quarter of an hour, then add to it the cucumbers 
and onions, with pepper and fait to your palate, a good piece of 
hotter rolled in flour, and two or three fpoonfuls of red wine; 
fliake all together, and let it flew together for eight or ten mi¬ 
nutes, then take up your duck and pour the fauce over it. 
Or you may roaft your duck, and make this fauce and pouf 
<Q¥er it, but then a quarter of a pint of gravy will be enough. 
To drefs a duck a la Iraife . 
TAKE a duck, lard it with little pieces of bacon, feafon it 
Infide and out with pepper and fait, lay a layer of bacon cut 
thin, in the bottom of a ftew~pan, and then a layer of lean 
beef cut thin, then lay your duck with fome carrot, an onion, 
a little bundle of fweet-herhs, a blade or two of mace, and lay a 
thin layer of beef over the duck ; cover it clofe, and fet it over a 
flow fire for eight or ten minutes, then take off the cover and 
fhake in a little flour, give the pan a fliake, pour in a pint of 
final! broth, or boiling water ; give the pan a fliake or two, covet 
It clofe again, and let it flew half an hour, then take off the 
cover, take out the duck and keep it hot, let the fauce toil till 
there is about a quarter of a pint or little better, then flrain it and 
put it into the ftew-pan again, with a glafs of red wine; put 
in your duck, fliake the pan, and let it flew four or five minutes ; 
then lay your duck in the difh and pour the fauce over it, and 
garnifli with lemon. If you love your duck very high, you may 
fill it with the following ingredients: take a veal fweetbread cut 
in eight or ten pieces, a few truffles, fome oyfters, a little/weet- 
herbs and parfley chapped fine, a little pepper, fait, and beaten 
mace ; fill your duck with the above ingredients, tie both ends 
tight, and drefs as above ; or you may fill it with force-meat 
made thus: take a little piece of veal, take all the fkin and fat 
off, beat in a mortar, with as much fuet, and an equal quan¬ 
tity 
