with a little cream, the yolk of an egg, some minced parsley, a little pepper and salt;[47] blanch the tongue and cut it into slices, and fry it with the brains, forcemeat balls, and thin slices of bacon.

[47]

Serve the head with white or brown thickened gravy, and place the tongue and forcemeat balls round it. Garnish with cut lemon. It will require one hour and a half to roast.

SALMIS OF WILD DUCK.

Long as, by bayonets protected, we Watties May have our full fling at their salmis and patés. Moore.

Moore.

Cut off the best parts of a couple of roasted wild ducks, and put the rest of the meat into a mortar, with six shallots, a little parsley, some pepper, and a bay leaf; pound all these ingredients well, and then put into a saucepan, with four ladlesful of stock, half a glass of white wine, the same of broth, and a little grated nutmeg; reduce these to half, strain them, and having laid the pieces on a dish, cover them with the above; keep the whole hot, not boiling, until wanted for table.

[48]

[48]

STEWED DUCK AND PEAS.

I give thee all my kitchen lore, Though poor the offering be; I’ll tell thee how ’tis cooked, before You come to dine with me. The duck is truss’d from head to heels, Then stew’d with butter well, And streaky bacon, which reveals A most delicious smell.

Though poor the offering be;

You come to dine with me.

Then stew’d with butter well,

A most delicious smell.

When duck and bacon, in a mass, You in a stewpan lay, A spoon around the vessel pass, And gently stir away; A tablespoonful of flour bring, A quart of water plain, Then in it twenty onions fling, And gently stir again.

You in a stewpan lay,

And gently stir away;

A quart of water plain,

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