_Ingredients_--1 duck. Some sage and onion stuffing. Rather more than 1 pint water. 1 oz. of flour. 1 onion. 1 apple. ¼ lb. of gravy beef, or 2 or 3 bones.
_Method._--Stuff the duck by placing the forcemeat inside it.
Truss it nicely, and roast it from three-quarters of an hour to an hour, according to its size.
Make the gravy by simmering the giblets in the water with the beef or bones, onion, apple, pepper and salt, for two hours.
Thicken it with the flour, and colour carefully with burnt sugar.
Pour a little gravy round the duck, and serve the rest in a tureen.
A glass of port wine may be added to the gravy if liked.
Apple or tomato sauce should be served with roast duck.
These are cooked and served like ducks, and take from twenty to forty minutes to roast, according to their size.
_Ingredients_--1 hare. Some veal forcemeat. ½ lb. of gravy beef. 1 pint of water. 1 onion. 1 oz. of flour. Pepper and salt.
_Method._--Stuff the belly of the hare with the forcemeat, and sew it in.
Truss it nicely, and roast it from one and a quarter to two hours, according to its size, basting it constantly.
To make gravy, cut the beef into small pieces, and simmer in the water, with the onion sliced, for three hours. Thicken it with the flour, and add, if liked, a glass of port wine.
Pour a little gravy round the hare, and serve the remainder in a tureen.
_Ingredients_--1 hare. Some veal forcemeat. 2 oz. of butter. 1 onion, stuck with 6 cloves. 2 glasses of port wine. 1½ pint of gravy or stock. 1 lemon.
_Method._--Dry the hare well and cut it in pieces.
Then remove them and fry the flour a nice brown.
Pour in the gravy or stock, and stir until it boils.
Then put the stock into an earthenware jar with the hare, onion, thin rind and juice of the lemon, and pepper and salt to taste.
Cover the jar close, and put it into a moderate oven, where it must simmer gently from three to four hours until the hare is quite tender.
Make some balls of veal forcemeat, to which the chopped liver of the hare has been added, and either fry or bake them.
Add them to the jugged hare, and, last of all, pour in the wine.
_Ingredients_--1 rabbit. Some veal forcemeat. Some nice gravy (_see_ Gravy).
_Method._--Fill the belly of the rabbit with the forcemeat, and sew it in.