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Updated: May 27, 2025
Uncover, and cook for half an hour longer, slacking heat one half, and basting the meat with the liquor in the pan. If approved add a cup of cider or sound claret to the basting liquor. Leave unbasted for ten minutes before taking up, so the skin may be properly crisp.
Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley. Season with pepper, and 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.
"You and Jenkins be a pair of fools," cried the cook, who, without noticing their description, had been sulkily basting the fowl. "I will be sworn he's just such another king as that palavering rogue was a French duke who got my master's watch and pawned it! As for you, Sally, you had better beware of hunting after foreign men-folk: it's not seemly for a young woman, and you may chance to rue it."
From MRS. E. S. THOMSON, of Maryland, Lady Manager. Do not wash prairie chickens. Cover this breasts with very thin slices of bacon, or rub them well with butter; roast them before a good fire, basting them often with butter. Cook twenty minutes, salt and pepper them, and serve on a hot dish as soon as cooked.
It was in fact the parlour set apart for the use of the kitchen and scullery maids, and was brightly fitted up with a dresser, a cupboard for skewers, a rolling-pin, a basting machine, and other similar adjuncts. It gave on to the kitchen, in which the cat of the house was enjoying well-earned slumber in the attitude of a black ball.
An' then you can leave if you want. Talk about an old-fashion' Thanksgivin'. My!" "Who has she got?" Libbie Liberty burst out, basting the turkey. "I declare, I'm nervous as a witch, I'm so curious!" And then the clock struck twelve, and a minute after we heard Calliope tinkle a silvery summons on the call-bell.
After dressing the duck in the usual way by plucking, singeing, drawing, wipe it with a wet towel, truss the head under the wing; place it in a dripping-pan, put it in the oven, basting often, and roast it half an hour. It is generally preferred a little underdone.
"Don't say such dreadful words, Joel," put in Polly, nervously, stopping to pick up her spool of basting thread that was racing away all by itself; "tisn't nice." "Tisn't worse than to wish you'd got things you haven't," retorted Joel. "I don't believe you'd light 'em all at once," he added, incredulously.
Carefully clean a fresh haddock, and fill it with a fine forcemeat, and sew it in securely; give the fish a dredging of flour, and pour on warmed butter, sprinkle it with pepper and salt, and set it to bake in a Dutch-oven before the fire, basting it, from time to time, with butter warmed, and capers; it should be of a rich dark brown, and it is as well to dredge two or three times with flour while at the fire, the continual bastings will produce sufficient sauce to serve with it without any other being added.
Take a large Eel, rub the Skin well with Salt, then gut it and wash it well; cut off the Head and skin it, laying by the Skin in Water and Salt; then lay your Eel in a clean Dish, and pour out about a Pint of Vinegar upon it, letting it remain in the Vinegar near an hour; then withdraw your Eel from the Vinegar, and make several Incisions at proper distances in the Flesh of the Back and Sides, which Spaces must be fill'd with the following Mixture: Take grated Bread, the Yolks of two or three hard Eggs, one Anchovy minced small, some Sweet-Marjoram dry'd and pouder'd; or for want of that, some Green Marjoram shred small: to this add Pepper, Salt, a little Pouder of Cloves, or Jamaica Pepper, and a little fresh Butter, to be beat all together in a Stone Mortar, till it becomes like a Paste; with which Mixture fill all the Incisions that you cut in the Eel, and draw the Skin over it: then tie the end of the Skin next the Head, and prick it with a Fork in several Places; then tie it to a Spit to roast, or lay it upon a Grid-iron to broil, without basting.
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