Prepare a pair of fine young ducks, the same as for roasting, place them in a stewpan together with two or three slices of bacon, a carrot, an onion stuck with two cloves, and a little thyme and parsley.  Season with pepper, and cover the whole with a broth, adding to the broth a gill of white wine.  Place the pan over a gentle fire and allow the ducks to simmer until done, basting them frequently.  When done remove them from the pan, and place them where they will keep hot.  A turnip should then be cut up and fried in some butter.  When nicely browned, drain the pieces and cook them until tender in the liquor in which the ducks were braised.  Now strain and thicken the gravy, and after dishing up the ducks, pour it over them, garnishing with the pieces of turnip.

Palmer House, Chicago.

STEWED DUCK.

Prepare them by cutting them up the same as chicken for fricassee.  Lay two or three very thin slices of salt pork upon the bottom of a stewpan; lay the pieces of duck upon the pork.  Let them stew slowly for an hour, closely covered.  Then season with salt and pepper, half a teaspoonful of powdered sage, or some green sage minced fine; one chopped onion.  Stew another half hour until the duck is tender.  Stir up a large tablespoonful of brown flour in a little water and add it to the stew.  Let it boil up, and serve all together in one dish, accompanied with green peas.

Palmer House, Chicago.

DUCK PIE.

Cut all the meat from cold roast ducks; put the bones and stuffing into cold water; cover them and let boil; put the meat into a deep dish; pour on enough of the stock made from the bones to moisten; cover with pastry slit in the centre with a knife, and bake a light brown.

WARMED UP DUCK.

A nice dish for breakfast, and very relishing, can be made from the remains of a roast of duck.  Cut the meat from the bones, pick out all the little tidbits in the recesses, lay them in a frying pan, and cover with water and the cold gravy left from the roast; add a piece of butter; let all boil up once and if not quite thick enough, stir in a little dissolved flour.  Serve hot.

ROAST WILD DUCK.

Wild duck should not be dressed too soon after being killed.  If the weather is cold it will be better for being kept several days.  Bake in a hot oven, letting it remain for five or ten minutes without basting to keep in the gravy, then baste frequently with butter and water.  If over-done it loses flavor, thirty to forty minutes in the right kind of an oven being sufficient.  Serve on a very hot dish, and send to table as hot as possible with a cut lemon and the following sauce:—­

Put in a tiny saucepan a tablespoonful each of Worcestershire sauce and mushroom catsup, a little salt and cayenne pepper and the juice of half a lemon.  Mix well, make it hot, remove from the fire and stir in a teaspoonful of made mustard.  Pour into a hot gravy boat.