Season it with pepper,
salt, an onion, a few cloves stuck in it, and a small bunch of parsley
and thyme; put in it a crust of French bread; set it on a quick fire.
When done take the bread out, bruise it and thicken the sauce: add
flour and a little butter, and boil it up. Lay the fish on the dish,
and pour the sauce over it. Serve it with sliced lemon and fried
bread.
HOW TO BROIL TROUT--Wash, dry, tie it, to cause it to keep its shape;
melt butter, add salt, and cover the trout with it. Broil it gradually
in a Dutch oven, or in a common oven. Cut an anchovy small, and chop
some capers. Melt some butter with a little flour, pepper, salt,
nutmeg, and half a spoonful of vinegar. Pour it over the trout and
serve it hot.
* * * * *
HOW TO CHOOSE AND COOK GAME
HOW TO CHOOSE DUCKS--A young duck should have supple feet, breast and
belly hard and thick. A tame duck has dusky yellow feet. They should
be picked dry, and ducklings scalded.
HOW TO ROAST DUCKS.--Carefully pick, and clean the inside. Boil two or
three onions in two waters; chop them very small. Mix the onions with
about half the quantity of sage leaves, bread crumbs finely powdered,
a spoonful of salt, and a little cayenne paper; beat up the yolk of an
egg, and rub the stuffing well together. With a brisk fire roast about
35 minutes. Serve with gravy sauce.
HOW TO STEW DUCKS.--Lard two young ducks down each side the breast;
dust with flour; brown before the fire; put into a stewpan with a
quart of water, a pint of port wine, a spoonful of walnut ketchup,
the same of browning, one anchovy, a clove of garlick, sweet herbs and
cayenne pepper.
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