The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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I38                                           FOWLS.
digestion, though the flesh of many is not eatable, being extremely rank and oily. It requires a mixture of vegetable and animal food, for it is by no means a nice feeder, and is excessively greedy. Its proper food is corn, aquatic insects and vegetables. There are nearly a hundred different species of ducks, so naturalists say. Light-eol-ored ducks are always of a milder flavor than the dark-colored ones, and consequently are more valuable for table use. The flesh of ducks and all fowls fed on animal food will be firmer than that fed on vegetable food, but when fed on the latter it is much whiter and more delicious. Ducks are generally served with apple sauce.
To Stew a Duck with Green Peas.—Parboil a duck, then put it into a stewpan with a pint of gravy, some mint and 3 or 4 leaves of sage cut small. Cover the pan and stew for 1-2 an hour. Thicken the gravy and put in 1-2 pint of green peas ready boiled; dish up the duck and peas together. Garnish with boiled mint chopped very fine.
Stewed Dccks.—Half-roast a duck; put it into a stewpan with a pint of gravy, a few leaves of sage and mint cut small, pepper, salt and a small bit of onion chopped as fine as possible. Sim­mer 1-4 of an hour and skim clean, then add nearly a quart of green peas. Cover closely and simmer nearly 1-2 an hour. Put in a piece of butter and a little flour, and give it one boil; then serve it in one dish.
Brunswick Stew.—Put into your soup kettle a nice, fat, young chicken or more, or a hen or two half-grown chickens, then pour in water enough to cover it, salt to taste, and let it stew until tender. If a hen, it should cook longer than young chickens; cut 1 gallon of thoroughly riye tomatoes and season them with butter, an onion, 1 teacup of sugar, 2 or 3 slices of bacon, pep­per and salt, as you would to stew, put them in the kettle with the chicken, and 1 hour before you serve it, cut the grains off 12 large ears of corn and add to it. The chicken should be cooked so tender that it will fall to pieces, and when taking it up remove the bones. Young ducks, guinea chickens, squabs, or young rabbits make a fine substitute for young chickens. Young turkeys will do.
Brunswjck Stew.—Two squirrels or small chickens, 1 qaart of peeled and sliced tomatoes, 6 parboiled potatoes sliced, 6 or 7 ears of green corn cut from the cob, 1 cup of butter, 8 oz. fat pork, a pepper-box top full of ground black pepper, a large pinch of cay­enne pepper, 4 quarts of water, 1 tablespoonful salt, 2 teaspoonfuls white sugar, and 1 onion minced small. Let the water boil, then put in the vegetables, the pork or bacon cut into shreds, potatoes, and pepper. The squirrels or chicken must be cut into joints and