Procure a duck trussed with the legs turned inside, which put into a stewpan with two ounces of butter and a quarter of a pound of streaked bacon let remain over a fire, stirring occasionally until lightly browned, when add a tablespoonful of flour (mix well) and a quart of broth or water, stir round gently until boiling, when skim, and add twenty button onions, a bunch of parsley, with a bay-leaf, and two cloves, let simmer a quarter of an hour, then add a quart of nice young peas, let simmer until done, which will take about half an hour longer, take out the duck, place it upon your dish (taking away the string it was trussed with), take out the parsley and bay-leaf, season the peas with a little pepper, salt, and sugar, skim the fat, reduce a little if not sufficiently thick, pour over the duck and serve.

379. Duckling with Turnips is a very favorite dish amongst the middle classes in France. Proceed as in the last, but instead of peas use about forty pieces of good turnips cut into moderate-sized square pieces, having previously fried them of a light yellow color in a little butter or lard, and drained them upon a sieve, dress the duck upon a dish as before, season the sauce with a little pepper, salt, and sugar, reduce until rather thickish, a thin sauce not suiting a dish of this description; the turnips must not, however, be in puree; sauce over and serve.

The remains of ducks left from a previous dinner may be hashed as directed for goose, and for variety, should peas be , in season, a pint previously boiled may be added to the hash just before serving. The sage and apple must in all cases be omitted.