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Roast the same as tame duck. Or put into the duck a whole onion peeled, plenty of salt and pepper and a glass of claret, bake in a hot oven twenty minutes. Serve hot with the gravy it yields in cooking and a dish of currant jelly.
After a fire of oven-wood had flamed for hours in one of those brick chambers, and at last the iron door had been opened and the ashes swept out, the heated interior was ready to receive the meats and breads and pastry, and to bake them "to a turn." When, in the restoration of Mount Vernon, the kitchen was reached, recourse was had to Shirley's kitchen.
It is an awkward thing interfering with the religion of savages, and I believe that these untutored children of Nature sometimes eat missionaries." "Yes, I have heard that," said Bastin; "they bake them first as they do pigs. But I don't know that they would care to eat me," and he glanced at his bony limbs, "especially when you are much plumper. Anyhow one can't stop for a risk of that sort."
A half-hour in a brisk oven will bake. Make a brown gravy and send to the table hot. Procure a well-corned flank of beef say six pounds. Wash it, and remove the inner and outer skin with the gristle. Prepare a seasoning of one teaspoonful each of sage, parsley, thyme, pepper and cloves. Lay your meat upon a board and spread this mixture over the inside.
Omitting them, and adding flour enough to roll out, makes an excellent raised doughnut or bun. Let it rise two hours; then cut in shapes, and fry in boiling lard. Or, for buns, bake in a quick oven, and, a minute before taking out, brush the top with a spoonful of sugar and milk mixed together. One pint-bowlful of dough; one cup of sugar; butter the size of an egg; one teaspoonful of cinnamon.
Arrange in oiled pan in layers: one layer of sliced eggplant, one layer of chopped meat seasoned with egg, chopped parsley, salt and pepper; as many layers as desired, add a little olive oil, cover with water. Bake one-half hour.
Beat the yolks of four eggs light, add two teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk with a teaspoonful of salt; then add the whites of the eggs well beaten, pour over the apples and bake one hour in a moderate oven. Serve with sauce. BREAD AND BUTTER PUDDING. No. 1.
Beat four eggs till quite light; and then stir them into the milk, &c. alternately with the grated corn, a little of each at a time. Put the mixture into a large buttered dish, and bake it four hours. It may be eaten either warm or cold, For sauce, beat together butter and white sugar in equal proportions, mixed with grated nutmeg.
TURKEY PATTIES. Mince some of the white part, and season it with grated lemon, nutmeg, salt, a dust of white pepper, a spoonful of cream, and a very small piece of butter warmed. Fill the patties, and bake them. TURKEY PIE. Break the bones, and beat the turkey flat on the breast.
Set it over a slow charcoal fire; keep it stirring till it is hardened; then butter a dish very well, that will just hold it: put in the tansey, bake it in a moderate oven, taking care that it is not scorched.
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