When you have drawn the ducks, shred one onion and a few sage leaves,
put them into the ducks with pepper and salt, spit and dust them with
flour, and baste them with lard; if your fire be very hot, they will
roast in twenty minutes; and the quicker they are roasted, the better
they will taste. Just before you take them from the spit, dust them with
flour and baste them. Get ready some gravy made of the gizzards and
pinions, a large blade of mace, a few pepper corns, a spoonful of
catsup, a tea-spoonful of lemon pickle; strain it and pour it on the
ducks, and send onion sauce in a boat.
* * * * *
TO BOIL A TURKEY WITH OYSTER SAUCE.
Grate a loaf of bread, chop a score or more of oysters fine, add nutmeg,
pepper and salt to your taste, mix it up into a light forcemeat with a
quarter of a pound of butter, a spoonful or two of cream, and three
eggs; stuff the craw with it, and make the rest into balls and boil
them; sew up the turkey, dredge it well with flour, put it in a kettle
of cold water, cover it, and set it over the fire; as the scum begins to
rise, take it off, let it boil very slowly for half an hour, then take
off your kettle and keep it closely covered; if it be of a middle size,
let it stand in the hot water half an hour, the steam being kept in,
will stew it enough, make it rise, keep the skin whole, tender, and very
white; when you dish it, pour on a little oyster sauce, lay the balls
round, and serve it up with the rest of the sauce in a boat.
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