Purchase of this book includes free trial access to www.million-books.com where you can read more than a million books for free. This is an OCR edition with typos. Excerpt from book: the water, and cook until almost dry. Pour into a deep dish, cover, and place a weight on the cover. Put in a cool place. CHICKEN JELLY Pound half a raw chicken with the bones and meat, cover it with cold water, and allow to simmer till the meat is reduced to rags and the liquor to about half. Strain, and pass through a very fine sieve. Salt and pepper to taste. Return to the fire and simmer for five minutes. Skim, and keep in a cool place. BRAISED DUCKS Dress, singe, and lard with bacon a couple of ducks. Season with parsley, mace, cloves, pepper, and salt. Lay some slices of fat bacon on the bottom of a stewpan; put in the ducks with the breast downward; cover them with slices of bacon; cut a carrot, turnip, onion, and celery stalks; mix with mace, four or five cloves, and pepper. Cover well, and simmer over a slow fire till the breasts of the ducks are of a light brown;then put in some water, and cook till done. Chop very fine parsley, shallot, gherkins, capers, and 2 anchovies. Place in a stewpan with some of the liquor of the ducks, a little aspic jelly, and the juice of a small lemon. Boil it. Lay the ducks on a dish, pour over them the sauce, and serve cold. The sauce will form a glaze over the ducks. GOOSE MARINADED Bone and stuff with the following mixture: 12 sage-leaves, 2 large onions, 2 apples; chop fine and mix with bread crumbs, 4 ounces of beef suet, a glass of port, half a grated nutmeg, pepper, salt, grated lemon- peel, and the yolks of 4 eggs. Stuff the goose, sew it up, and fry till it is light brown. Put into a stewpan with 2 quarts of broth, cover closely, and stew for two hours. Take out the goose, and allow to cool. Take the fat from the gravy and add a tablespoonful of lemon pickle, port, an anchovy, mace, pepper, and salt. Allow to bo...