WELL-TESTED RECIPES FOR COOKING YOUR BRACE OF WILD DUCK

Hawke's Bay Herald-Tribune, Issue 89, 1 May 1937, Page 13

WELL-TESTED RECIPES FOR COOKING YOUR BRACE OF WILD DUCK

The shooting season commeneed toaay and alany housCwives will be ' reeeiving the very weleome present of some wild. game and those who arl 'not very experienced in preparing and eooking these will weleome some advice on the best methods. A mistake frequently made by. the amateur is dressing of. wild game too soon after it has been shot.! Of course, there are many of us whose palates are not sufiiciently a#asoned to appreciate game which lias been hung over long. At the same timq ou* ean. err to the qther extreme, and • by dressing and cooking the game immediately on receipt of.it, can thus rob it of much, of its flavour. If the weather ?.s cold the game will be all the better for being h«]»t several days. , The oven in which any ga.me or poultry is put, should be very hot, ' and the heat afterwards reduced. When roasting all small birds there is the everpresent d'anger of-the legs brow.ning too much or becoming too hard to be eaten. 'J'o avoid this, take' strips of cflbth, 'dip them in a little melted lard and wihd thpm. round the legs. Kemove the cloth just in time to let the legs brown delieately. This may seem.. to some cooks, the makiug of extra work for themselves, but it is • really well wort'h while. . Keep These Eecipes. ,'A11 the follbwihg recipes have been contributed by. -reader's who are wellknowh -as- eapable Kousewives- and - oxceTlent cooks nnd cnay- be - tried .with confldence b'y all readers. This is a splendid collection of recipes a'nd w5s?o folk will keep them for other seasons even if they do not have the opporttin- ' ity to. try many. of them this year. Tho Willing w-ay in whieli readers contributb their best recipes -is always very much appreciated by- th'ose • whn are loss experienced. Koast Wild Duckv - (A) Mrs. L. W. Goldfmch's Eecipe. — Let the duek hung .for one or even two weeks in cold wea'the'r and then stufl? with the fbllowing 'stufiing or a good forctmeat may be' used. Take 41b. of chesthuts, sprihlde .a fablespbbn * of melted buttcr over after cuttxng a slit in each ehestnut and cook ' in a lidt oven for ,10 , minutes. Eemove " tho shells and cook in boiling water until tender. Put througk a mincer and mix with one cup of breadcrumbs, a litt.le aiinced onion, 2- tablespoojifuls of melted butter and a teaspoonful of parsley together with pepper and, salt. to , taste ahd a teaapoonftii of wine. Stuff the bird and put into a' hot oVen for 10 minutes • Teducing the heat to moderate and: eook for li hours 'according to' the size bf the bird. A few rashers of bacon placed on the breast of the bird prevehts it from becoming too dry ahd it should be basted with plenty bf ' fat frequently. Stew the liver and gibleta With a little onion, 1 chbpped apple, }lb. beef, a little s'easonihg. and cook with water to coVer fbr 3 hours. Thiclcen with flour, pour .part of the gravy over the duck and Serve the rest in* a gravy boat and apple sauco in the other. . (B) After carofully plucking • and singeing and drawing tho diick, wip'e well with a clean, dauip. cloth. fcjf.ulf Ihe body with a sage- aml onion sluffing or with a milder stuffing oi' breadcrumbs,. seasoned with pepp.er, salt aud sweet herbs, mixed well with butter." If the duck is an old one it is advisable to lot it have a preliminary steaming' for an hour or two,. or even stew it gently for a timo, browning it in the oven beforo serving. It the duck is young it' may be roasted without previous cooking, basting it well with butter during the process. Serve with a good brown gravy and apple sauce, and if liked, a cut leaion. (C) After preparihg aud stuffing- the ducks sprinkle tbem with peppor .aud salt and flour well. Place in a .cyy.e.r: ed meat dish with sufficient good drippirig and place in a hot oven and roa&t for tw'o hours or a little longer if the ducks are large. If- the dish is uucovered theyvmust be basted : at ' intervals to. keep them from drying. ''A covored dish assures that- ' the aroma and essences- will be. retained by absorption whilo confined. Prepare the duck, wash in cold water and wipe dry . Place in. a baking pap, pieferably one with a rack in the bottom, and covcr the breast' with yerv thick slices of bacon or. salt' pork. Bakc in a very hot oven 15 iiuiiytes lo eycry y>ound of wild cluck aud a little nioro tha n twico' tlie tiiile i'o'r donies'tic ducks. ' Add Hall' a cup" of boiling water for each duck and basle ever'y teu minutea. Serve oniona or Brusvcil sprouts or brown sweet potatoes with the duck a§ well as apple and celery salad or lettuce and orange salad. > ■ StulELng for Eoast Duck. Cut tho cr.usls from a stalo loaf and vub into eruuibs. JtuU in three tablospoOnfijls of g'ood drippihg, and add oue omoa choppe'd small, pepper, sali, thyuio, and sa'ge," and bind' w|th egg. Served With Duck. . ' Yarious eo'ndimontb and sauce.p .may, be served with wild duck. The moki t'avoured of these is red currant jelly, thougb apple sauce liolds its owu in manv households, Orange salad, too, is ulten eaten with cold roast duck. If, however, yo.i sltoukl cure to iry an un-ui-iial sauce, Ihe foIloWiiig is recdmmendoil: Put' inio a siival) saucepan a tablespoohful of Worcester sauce and" a tablespoonful of musnroom cntsup.' Add a liftle salt and pepper and the juice of haJf a iemOn. Mix well, mahe tho sauce hot, femnve from the tire. and stir-in" a- teaspoon ful of *made nrmtai'd. Pour into a liot gravy boat. Kecipes ' for roast 'plionssuit, .goo -e. quail and turkey will be given oh Monday evoning,