4 slices of lean ham or bacon, 1 tablespoonful of flour, 2 pints of thin
gravy, 1, or a small bunch of green onions, 3 sprigs of parsley, 3
cloves, 1 pint of young green peas, cayenne and salt to taste, 1
teaspoonful of pounded sugar.
_Mode_.--Put the butter into a stewpan; cut up the duck into joints, lay
them in with the slices of lean ham or bacon; make it brown, then dredge
in a tablespoonful of flour, and stir this well in before adding the
gravy. Put in the onion, parsley, cloves, and gravy, and when it has
simmered for 1/4 hour, add a pint of young green peas, and stew gently
for about 1/2 hour. Season with cayenne, salt, and sugar; take out the
duck, place it round the dish, and the peas in the middle.
_Time_.--3/4 hour.
_Average cost_, exclusive of the cold duck, 1s.
_Seasonable_ from June to August.
DUCKS HATCHING.--Concerning incubation by ducks, a practised
writer says, "The duck requires a secret and safe place, rather
than any attendance, and will, at nature's call, cover her eggs
and seek her food. On hatching, there is not often a necessity
for taking away any of the brood; and, having hatched, let the
mother retain her young ones upon the nest her own time. On her
moving with her brood, let a coop be prepared upon the short
grass, if the weather be fine, and under shelter, if otherwise."
COOPING AND FEEDING DUCKLINGS.--Brood ducks should be cooped at
some distance from any other. A wide and flat dish of water, to
be often renewed, should stand just outside the coop, and
barley, or any other meal, be the first food of the ducklings.
It will be needful, if it be wet weather, to clip their tails,
lest these draggle, and so weaken the bird. The period of the
duck's confinement to the coop will depend on the weather, and
on the strength of the ducklings. A fortnight is usually the
extent of time necessary, and they may even be sometimes
permitted to enjoy the luxury of a swim at the end of a week.
They should not, however, be allowed to stay too long in the
water at first; for they will then become ill, their feathers
get rough, and looseness of the bowels ensue. In the latter
case, let them be closely cooped for a few days, and bean-meal
or oatmeal be mixed with their ordinary food.
[Illustration: AYLESBURY DUCKS.]
THE AYLESBURY DUCK.--The white Aylesbury duck is, and
deservedly, a universal favourite. Its snowy plumage and
comfortable comportment make it a credit to the poultry-yard,
while its broad and deep breast, and its ample back, convey the
assurance that your satisfaction will not cease at its death. In
parts of Buckinghamshire, this member of the duck family is bred
on an extensive scale; not on plains and commons, however, as
might be naturally imagined, but in the abodes of the cottagers.
Round the walls of the living-rooms, and of the bedroom even,
are fixed rows of wooden boxes, lined with hay; and it is the
business of the wife and children to nurse and comfort the
feathered lodgers, to feed the little ducklings, and to take the
old ones out for an airing. Sometimes the "stock" ducks are the
cottager's own property, but it more frequently happens that
they are intrusted to his care by a wholesale breeder, who pays
him so much _per_ score for all ducklings properly raised. To be
perfect, the Aylesbury duck should be plump, pure white, with
yellow feet, and a flesh-coloured beak.
STEWED DUCK AND PEAS (Cold Meat Cookery).