Читать книгу Miss Leslie's New Cookery Book - Leslie Eliza - Страница 51

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This is a company soup. If you live where wild ducks are abundant, it will afford an agreeable variety occasionally to make soup of some of them. If you suspect them to be sedgy or fishy, (you can ascertain by the smell when drawing or cleaning them,) parboil each duck, with a carrot put into his body. Then take out the carrot and throw it away. You will find that the unpleasant flavor has left the ducks, and been entirely absorbed by the carrots. To make the soup—cut up the ducks, season the pieces with a little salt and pepper, and lay them in a soup-pot. For a good pot of soup you should have four wild ducks. Add two or three sliced onions, and a table-spoonful of minced sage. Also a quarter of a pound of butter divided into four, and each piece rolled in flour. Pour in water enough to make a rich soup, and let it boil slowly till all the flesh has left the bones—skim it well. Thicken it with boiled or roasted chestnuts, peeled, and then mashed with a potato beetle. A glass of Madeira or sherry will be found an improvement, stirred in at the last, or the juice and grated peel of a lemon. In taking it up for the tureen, be careful to leave all the bones and bits of meat in the bottom of the pot.