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One Duck

Two pounds of breast of Beef.

Three pints of good Stock.

A Shred into pieces of the same length and size one beetroot, leek, celery root, parsley and an onion; add to it a little curled cabbage cut in the same way, and fry the whole in a moderate-sized saucepan. When all is a good light colour stir in the stock, and a soup ladle of sour beetroot juice.

Then add a young duck which has been three parts roasted beforehand, about two pounds of breast of beef which has been slightly broiled beforehand, and a bunch of herbs composed of marjoram, two or three dry mushrooms, a bayleaf, and a clove. Let all boil gently until the duck and beef are entirely cooked, then take them out of the soup, cut up the duck in the usual manner and cut the beef also into large dice. Then take out the bunch of herbs, skim the soup and flavour it well. Mix the juice of two red and wellscraped beetroots and a good pinch of chopped and slightly boiled fennel and parsley and add to the soup. Sour cream should be handed with the soup. When the soup is served, add to it the pieces of duck and beef.

Cabillaud à la Provençale. (Braised Cod.) Ingredients.

About two and a half pounds of Codfish (middle cut). Half a pint of Velouté Sauce.

One gill of White Wine.

Two small Shalots (chopped fine).

Two ounces of Butter.