Wild Ducks. ( Stewed. ) ✠
Parboil ten minutes, when you have drawn them, and put in a raw carrot or onion. Lay in very cold water half an hour. Cut into joints, pepper, salt, and flour them. Have ready some butter in a frying-pan, and fry them a light brown. Put them in a saucepan and cover with gravy made of the giblets, necks, and some bits of lean veal. Add a minced shallot, a bunch of sweet herbs, salt, and pepper. Cover closely and stew half an hour, or until tender. Take out the duck, strain the gravy when you have skimmed it; put in a half-cup of cream or rich milk in which an egg has been beaten, thicken with browned flour, add a tablespoonful of wine and the juice of half a lemon, beaten in gradually not to curdle the cream; boil up and pour over the ducks. This is about the best way of cooking wild ducks.