d cover the whole with a broth, adding
to the broth a gill of white wine. Place the pan over a gentle fire
and allow the ducks to simmer until done, basting them frequently.
When done remove them from the pan, and place them where they will
keep hot. A turnip should then be cut up and fried in some butter.
When nicely browned, drain the pieces and cook them until tender in
the liquor in which the ducks were braised. Now strain and thicken the
gravy, and after dishing up the ducks, pour it over them, garnishing
with the pieces of turnip.

_Palmer House, Chicago._

STEWED DUCK.

Prepare them by cutting them up the same as chicken for fricassee. Lay
two or three very thin slices of salt pork upon the bottom of a
stewpan; lay the pieces of duck upon the pork. Let them stew slowly
for an hour, closely covered. Then season with salt and pepper, half a
teaspoonful of powdered sage, or some green sage minced fine; one
chopped onion. Stew another half hour until the duck is tender. Stir
up a large tablespoonful of brown flour in a little water and add it
to the stew. Let it boil up, and serve all together in one dish,
accompanied with green peas.

_Palmer House, Chicago._

DUCK PIE.

Cut all the meat from cold roast ducks; put the bones and stuffing
into cold water; cover them and let boil; put the meat into a deep
dish; pour on enough of the stock made from the bones to moisten;
cover with pastry slit in the centre with a knife, and bake a light
brown.

WARMED UP DUCK.

A nice dish for breakfast, and very relishing, can be made from the
remains of a roast of duck. Cut the meat from the bones, pick out all
the little tidbits in the recesses, lay them in a frying pan, and
cover with water and the cold gravy left from the roast; add a piece
of butter; let all boil up once and if not quite thick enough, stir in
a little dissolved flour. Serve hot.

ROAST WILD DUCK.

Wild duck should not be dressed too soon after being killed. If the
weather is cold it will be better for being kept several days. Bake in
a hot oven, letting it remain for five or ten minutes without basting
to keep in the gravy, then baste frequently with butter and water. If
over-done it loses flavor, thirty to forty minutes in the right kind
of an oven being sufficient. Serve on a very hot dish, and send to
table as hot as possible with a cut lemon and the following sauce:--

Put in a tiny saucepan a tablespoonful each of Worcestershire sauce