essed.

* * * * *

TO DRESS DUCKS WITH JUICE OF ORANGES.

The ducks being singed, picked, and drawn, mince the livers with a
little scraped bacon, some butter, green onions, sweet herbs and
parsley, seasoned with salt, pepper, and mushrooms; these being all
minced together, put them into the bodies of the ducks, and roast them,
covered with slices of bacon, and wrapped up in paper; then put a little
gravy, the juice of an orange, a few shallots minced, into a stew pan,
and shake in a little pepper; when the ducks are roasted, take off the
bacon, dish them, and pour your sauce with the juice of oranges over
them, and serve them up hot.

* * * * *

TO DRESS DUCKS WITH ONIONS.

Stuff the ducks as before, cut the roots off small onions, blanch them
in scalding water, then pick and put them into a stew pan with a little
gravy, set them over a gentle fire, and let them simmer; when they are
done, thicken them with cream and flour, and when the ducks are roasted,
dish them, pour the ragout of onions over, and serve them up hot.

* * * * *

TO ROAST A CALF'S HEAD.

Wash and pick the head very nicely; having taken out the brains and
tongue, prepare a good quantity of forced meat, with veal and suet well
seasoned; fill the hole of the head with this forced meat, skewer and
tie it together upon the spit, and roast it for an hour and a half. Beat
up the brains with a little sage and parsley shred fine, a little salt,
and the yelks of two or three eggs; boil the tongue, peel, and cut it
into large dice, fry that with the brains, also some of the forced meat
made up into balls, and slices of bacon. Let the sauce be strong gravy,
with oysters, mushrooms, capers, and a little white wine thickened.

* * * * *

TO MAKE A DISH OF CURRY AFTER THE EAST INDIAN MANNER.

Cut two chickens as for fricassee, wash them clean, and put them in a
stew pan with as much water as will cover them; sprinkle them with a
large spoonful of salt, and let them boil till tender, covered close all
the time, and skim them well; when boiled enough, take up the chickens,
and put the liquor of them into a pan, then put half a pound of fresh
butter in the pan, and brown it a little; put into it two cloves of
garlic, and a large onion sliced, and let these all fry till brown,
often shaking the pan; then put in the chickens, and spri