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Updated: May 21, 2025
Garnish your dish with onions and sippets. To stew DUCKS either wild or tame. Take two ducks and half-roast them, cut them up as you would do for eating, then put them into a stew-pan with a little brown gravy, a glass of claret, two anchovies, a small onion shred very fine, and a little salt; thicken it up with flour and butter, so serve it up.
Take two or more chickens, half-roast them, cut them up as you would do for eating, and skin them; put them into a stew-pan with a little white gravy, juice of lemon, two anchovies, shred mace and nutmeg, then boil it; take the yolks of three eggs, a little sweet cream and shred parsley, put them into your stew-pan with a lump of butter and a little salt; shake them all the while they are over the stove, and be sure you do not let them boil lest they should curdle.
Hockins straightened his weapon between the branches of a tree, his comrades managed to capture a spark in a mass of dry combustibles, which soon burst into a flame. As the seaman had recommended, only the driest wood was used, and just enough of that to enable them to half-roast what food they required.
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