The image contains the following text:
To stew a Duck with Green Teas.—To roast a Goose.
gether over the fire till they are thick and fine, lay the
duck or rabbit in the dish, and pour the sauce all over :
If a rabbit cut off the head ; cut it in two, and lay it on
each side the dish.
Or you may make this sauce for change : take a large
onion, cut it small, half a handful of parsley clean washed
and picked, chop it small, a lettuce cut small, a quarter
of a pint of good gravy, a piece of butter rolled in a little
flour ; add a little juice of lemon, a little pepper and salt j
stew all together for half an hour, then add two spoon-
fuls of red wine. This sauce is most proper for a duck ;
lay the duck in the dish, and pour the sauce over it.
A Duck with Green Teas. Put a deep stewpan over the
fire, with a piece of fresh butter; singe the duck, and
flour it, turn it in the pan two or three minutes, pour
out all the fat, but let the duck remain in the pan : put
to it a pint of good gravy, a pint of peas, two lettuces
cut small,a bundle of sweet herbs, a little pepper and salt,
cover close, and let them stew for half an hour; now and
then give the pan a shake ; when they are just done, grate
in a little nutmeg, and put' in a little beaten mace, and
thicken it either with a piece of butter rolled in flour, or
the yolk of an egg beat up with twro or three spoonfuls
of cream ; shake it all together for three or four minutes,
take out the sweet herbs, lay the duck in a dish, and pour
the sauce over it. You may garnish with boiled mint
chopped, or let it alone. .
Directions for Toasting a Goose. Take sage, wash and
pick it clean, and an onion, chop them fine, with pepper
and salt, and put them in the belly; let the goose be
clean picked, and wiped dry with a cloth, inside and out;
put it down to the fire, and roast it brown : one hour will
roast a large goose, three quarters of an hour a small one.
Serve it in a dish with brown gravy, apple sauce in a
boat, and some gravy in another.
To stew Giblets. Let them be nicely scalded and picked,
cut the pinions in two ; cut the head, neck, and legs in
two, and the gizzards in four; wash them very clean ; put
