Boiled Duck
Prepare for cooking a fine plump tame duck, and lay it five or six minutes in warm water. Then put it into a clean large bowl or deep dish, and pour over it a pint of rich boiling milk, in which has been melted two table-spoonfuls of nice fresh butter. Let the duck soak in the milk three hours, or till it has absorbed nearly all the liquid. Next, dredge the duck well with flour. Boil it in cold water for half an hour, till tender all through. Have ready a quantity of onion sauce made with milk and butter, and flavored with powdered mace or nutmeg. Cover the duck all over with the onion sauce, so as to smother it entirely. Then send it to table hot. This is a French dish, (canard bouilli.)