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Reverse - Text
Left half:
THE FOUR POINTS
Right half:
COOKING NOTES.
| Duck. |
On the opposite side we have given a
fair picture of what is known as
the Red Head Teal Duck, which is
considered by epicures one of the
most delicate dishes in the way
of game fowl. There are other
species of duck which are very
scarce, and naturally
high-priced, such as the Blue
Winged Teal, Canvas Back, and
Mallard; but that of the wild
species, which is more prominent
and better known throughout the
whole country than any other
species, is known as the Black
Duck. Nearly all ducks are
roasted pretty much alike, and
the following we think is a very
good recipe:
Dress
them in the same way as you would
any barnyard fowl, and roast the
young ones about half an hour,
and the full-grown ones from an
hour to an hour and a quarter,
basting at frequent intervals. Of
course, there is a difference in
taste as to how much a duck ought
to be cooked, and a great
many--especially the
English--prefer them underdone,
but the masses prefer them
thoroughly cooked. In case your
duck is an extremely tough one,
it is a very good idea to parboil
before roasting. An onion
stuffing is one of the best.
Currant jelly or apple sauce is
generally served with roast duck.
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| The seasons for wild ducks are spring
and fall, and the tame months
from the middle of June to the
first of August.
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