herbs, lay the duck in the dish, and pour the sauce over it. You may garnish with boiled mint chopped, or let it alone.
To dress a duck with cucumbers.
TAKE three or four cucumbers, pare them, take out the seeds, cut them into little pieces, lay them in vinegar for two or three hours before, with two large onions peeled and sliced, then do your duck as above; then take the duck out, and put in the cucumbers and onions, first drain them in a cloth, let them be a little brown, shake a little flour over them; in the mean time let your duck be stewing in the saucepan with half a pint of gravy for a quarter of an hour, then add to it the cucumbers and onions, with pepper and salt to your palate, a good piece of butter rolled in flour, and two or three spoonfuls of red wine; shake all together, and let it stew together for eight or ten minutes, then take up your duck and pour the sauce over it. Or you may roast your duck, and make this sauce and pour over it, but then a quarter pint of gravy will be enough.
To dress a duck à la braise.
TAKE a duck, lard it with little pieces of bacon, season it inside and out with pepper and salt, lay a layer of bacon cut thin, in the bottom of a stew-pan, and then a layer of lean beef cut thin, then lay your duck with some carrot, an onion, a little bundle of sweet-herbs, a blade or two of mace, and lay a thin layer of beef over the duck; cover it close, and set it over a slow fire for eight or ten minutes, then take off the cover and shake a little flour, give the pan a shake, pour in a pint of small broth, or boiling water; give the pan a shake or two, cover it close again, and let it stew half an hour, then take off the cover, take out the duck and keep it hot, let the sauce boil till there is about a quarter of a pint of little better, then strain it and put it into the stew-pan again, with a glass of red wine; put in your duck, shake the pan, and let it stew four or five minutes; then lay your duck in the dish and pour the sauce over it, and garnish with lemon. If you love your duck very high, you may fill it with the following ingredients: take a veal sweetbread cut in eight or ten pieces, a few truffles, some oysters, a little sweet-herbs and parsley chopped fine, a little pepper, salt, and beaten mace; fill your duck with the above ingredients, tie both ends tight, and dress as above; or you may fill it with force-meat made thus: take a little piece of veal, take all the skin and fat off, beat in a mortar, with as much suet, and an equal quan-tity
