|
ducks
|
2.0 |
— |
—
|
— |
—
|
Roast Ducks
|
|
ducks
truss with the legs turned inside
|
1.0–2.0 |
— |
—
|
— |
—
|
380. Ducks à l’Aubergiste (...
|
|
ducks
scald and draw
|
|
— |
—
|
— |
—
|
To boil Ducks with Onion Sauce
|
|
ducks
half roast
|
|
— |
—
|
— |
—
|
To stew Ducks with Green Peas
|
|
ducks
slit down the back, and boned
|
2.0 |
— |
—
|
— |
—
|
Ducks à-la-mode
|
|
ducks
boned
|
2.0 |
— |
—
|
— |
—
|
A Large Fat Goose Pie
|
|
ducks
cut into quarters
|
2.0 |
— |
—
|
— |
—
|
Fried Duck with Gravy
|
|
ducks
scalded and cleaned, feet, pinions, neck and head removed, fat from inside picked out
|
2.0 |
— |
—
|
— |
—
|
Puff-Paste Crust Duck Pie
|
|
ducks
|
2.0 |
— |
—
|
— |
—
|
Braised Ducks à la St. Michel
|
|
ducks
divided into quarters
|
2.0 |
— |
—
|
— |
—
|
Duck à la Mode
|
|
ducks
picked and drawn
|
2.0 |
— |
—
|
— |
—
|
Ducks
|
|
ducks
cut up
|
|
— |
—
|
— |
—
|
Wild Ducks
|
|
ducks
trussed for boiling
|
2.0 |
— |
—
|
— |
—
|
703. DUCKS, A LA MACEDOINE.
|
|
ducks
fine
|
2.0 |
— |
—
|
— |
—
|
Ducks in gravy
|
|
ducks
scalded
|
2.0 |
— |
—
|
— |
—
|
Duck Pie
|
|
ducks
young
|
3.0 |
— |
—
|
— |
—
|
To stew DUCKS
|