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DUCK (a la Portugaise)

Take a large plump duck, draw and clean it, joint it neatly and put it in a stewpan; sprinkle with salt, place the pieces of wings, legs, and breast on top, spread on each a small piece of butter, close tightly, and put the pan in a hot oven or over the closed stove for ten minutes. Take out the pieces of duck, and put the carcase in the stewpan with a pint of brown stock and a bunch of herbs (bouquet garni), and stew for half an hour, then add half a pint of Espagnole sauce, half a pint of tomato sauce, and a glass of sherry. Reduce a little. Slice four small tomatoes rather thickly, and fry them a little in butter. Cut three slices of ox tongue into narrow strips, and slice one truffle. Rub the sauce through a tammy cloth; put the pieces of duck in a stewpan with the sauce, truffle, and six or eight mushroom heads, and stew gently for about half an hour. Toss the strips of tongue in a little butter over a quick fire, just long enough to warm through. Season the stew with a pinch of pepper and one of nutmeg. Dish up on a pyramid of mashed potatoes, garnish round with the tomatoes, tongue, and mushrooms, sauce over with the liquor, and serve very hot. Probable cost, 7s.