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Duck, Salmi Of

Take the giblets of a duck, stew them gently in veal-gravy, seasoned with cayenne, three finely-shredded shallots, and some pepper and salt. Roast the duck, cut it up, and lay it in a stewpan with the gravy. Simmer till quite hot, then squeeze a bitter orange into the sauce, strain it over the duck, and send to table hot. More seasoning may be added for the English palate. Salmis are great favourites with French epicures; they are a species of moist devil, sufficiently piquant, as a rule, to please a French man's taste. Time: twenty minutes to roast; twenty minutes to stew. Probable cost, 3s. 6d. Sufficient for four or five persons.