Cut in thin slices
when served.
ROAST DUCKS AND GEESE.
Use any filling you prefer; season with sage and onion, chopped fine;
Salt and pepper. (You can use this seasoning with mashed potatoes for
a stuffing). Young ducks should roast from twenty-five to thirty
minutes; full grown ones for two hours. Baste frequently. Serve with
currant jelly, apple sauce and green peas. If the fowls are old
parboil before roasting.
APPLE STUFFING. MRS. W. H. ECKHART.
Take one-half pint of apple sauce (unsweetened); add one half cup or
more of bread crumbs, some powdered sage, a little chopped onion, and
season with cayenne pepper. Delicious for roast geese, ducks, etc.
CHESTNUT DRESSING. MRS. W. H. ECKHART.
Boil the chestnuts and shell them; blanch them, and boil until soft;
mix with bread crumbs and sweet cream; salt and pepper; one cup
raisins. Excellent dressing for turkey.
PLAIN STUFFING.
Take stale bread; cut off the crust; rub very fine, and pour over it
as much melted butter as will make it crumble in your hand. Salt and
pepper to taste. To this you can add one good-sized onion (chopped
fine), a cup of raisins, or a little sage.
OYSTER DRESSING.
Make dressing same as above plain stuffing; add one egg and one-half
can drained oysters. Strain the oyster liquor and use for basting the
fowl.
A GOOD SAUCE FOR BIRDS OR VENISON.
Chop an onion fine, and boil it in milk; when done, add the gravy from
the game, and thicken with pounded cracker.
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