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DUCK (a I'Italienne)

Cook a duck en braise (see DUCK, BRAISED, WITH TURNIPS). Put two large table-spoonfuls of oil into a stewpan, add a bunch of parsley, some chives and mushrooms, mince them very finely and stew for ten minutes, then thicken with flour, and pour in the gravy from the duck, and simmer for a few minutes longer. Skim and strain the whole, which ought to be rather thick, and send to table with the duck. Time to braise, three-quarters to one hour. Probable cost, 3s. 6d. to 4s. Sufficient for four or five persons.