Braized Ducks with Turnips

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Truss a duck and place it in a stewpan with two ounces of butter, pepper and salt, and a garnished bouquet, and set this to fry gently over a slow fire until the duck is equally browned all over; then shake in a couple of tablespoonfuls of flour, stir together until the flour and butter are smoothly mixed, and then moisten with stock or water enough to cover the duck, and stir over the fire until it boils; remove it to the side to continue gently simmering for about three quarters of an hour, in order to cook it, and at the same time to allow it to throw up all impurities, which should be removed every now and then. Simultaneously with the duck, and in the same stewpan, there should be stewed some turnips cut or turned in any fancy-shape—the size of a pigeon's egg; these turnips must be fried in a little butter over the fire, of a light colour, previously to their being added to the duck. When the duck is done, skim away all grease, first take out the duck and place it on its dish, then carefully drain the turnips, and place them round it; and if the sauce happens to be too thin, boil it down by stirring it over the fire; ascertain that the seasoning is satisfactory, strain and pour it over the duck, &c, and serve.

Note.—Observe that ducks, or indeed any kind of poultry or game, may be cooked according to the foregoing simple method; and, for variety sake, peas, or any other vegetable—such as onions, carrots, celery, or mushrooms, &c.—may be substituted for turnips.

Note.—For removes of beef or mutton, &c, or poultry or game, &c., of a richer or more varied style, see my "Modern Cook," Thirteenth Edition, 1861.

No. 494