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Updated: May 14, 2025
Another agreeable way of eating Ducks, is roasting them, and eating them with boil'd Onions; they are sometimes used in Soups, and baked, and they likewise eat very well when they are half roasted, and then cut to pieces and stew'd with their own Gravey and Claret.
Then serve it up with the following Sauce, viz. one Pint of thin Gravey and Oyster Liquor, with some Horse-Radish, Lemon-Peel, a bunch of sweet Herbs, some whole Pepper, and a few Blades of Mace, with a whole Onion, an Anchovy, a spoonfull or two of liquid Katchep, or some Liquor of pickled Walnuts, with half a Pint of White Wine: strain it off, and put in as much Butter as will thicken it.
Take, I say, one of these Tongues, and boil it till the Skin will come off; and when it is stript of its Skin, stick it with Cloves, about an Inch asunder, then put it on a Spit, and wrap a Veal-Cawl over it, till it is enough; then take off the Cawl, and just froth it up, and serve it in a Dish with Gravey.
The Sauce for this should be stew'd Oysters, some Mace, stew'd Mushrooms, a little Gravey, and some White-Wine, with Crumbs of Bread; then serve it hot, garnish'd with sliced Lemon, and Red Beet-Root pickled and sliced. Stew'd Veal, with white Sauce; from the same.
The Sauce for them should be of two sorts, one of Gravey in the Dish with them, and the other of Bread in Saucers on the sides of the Dish. The Gravey is made of Beef, an Onion, a Bunch of sweet Herbs, some Salt and Pepper, stew'd half an hour together, in a little more Water than will cover them, then strain off the Liquor into the Dish.
Take a Hare and bone it, then mince the Flesh very small, with a Pound of the Fat of Bacon; after which, beat these in a Mortar, and then season your Meat with Pepper, Salt, Cloves and Mace, adding to it an Ounce of Salt peter: mix all these well, and let the Meat lie twenty-four Hours, then put it in an earthen glazed Pot, and bake it three Hours; after which, take it out, and dry it from the Gravey, then return it to the Pot again, and then cover it with clarified Butter.
And whenever East comes in, you should see him hop off to the window, dot and go one, though Harry wouldn't touch a feather of him now." Arthur laughed. "Old Gravey has a good memory; he can't forget the sieges of poor Martin's den in old times." He paused a moment, and then went on: "You can't think how often I've been thinking of old Martin since I've been ill.
The following is also a very good one: Take a pound of lean Beef, boil it in about three pints of Water with an Onion, a Bunch of sweet Herbs, some All-spice, Pepper and Salt, till the Beef is boil'd half enough; then cut the Beef in several places to let out the Gravey, and continue to boil all those till the Liquor has lost a third part; then add a little Claret to it, and strain the Liquor through a Sieve, pouring the Gravey hot into the Dish before you put the Hare in it; and when you lay in the Hare, cut away the part that was sew'd up, or take away the thread that sew'd it.
Then bake it in a quick Oven, and when you serve it, pour on some strong Gravey, and garnish with Lemon sliced, red Beet-Root pickled and sliced, and some fry'd Oysters, and fry'd Bread. To make Spirit of Lilley of the Valley. From Norway. N.B. This serves in the room of Orange-Flower-Water, in 'Puddings, and to perfume Cakes; though it is drank as a Dram in Norway.
As for the Sauce for the roasted Turkey, it must be made with Gravey, a Bunch of sweet Herbs, some Lemmon-peel, a Shallot or two, and some whole Pepper and All-spice boiled together and strained. Tho' the Guts are left in the Larks, yet they are not to be eaten.
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