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Sippets of Bread

Remove the backbone from a large-sized duckling, lay it out flat, and take out the other bones, have ready some veal forcemeat (as below), spread the stuffing over every hollow place of the inside of the duck, lay a few strips of raw ham in between the forcemeat, tie or sew up the duckling with strings. Put a few slices of bacon at the bottom of a deep sauté-pan, with a small bouquet garni, and a few slices of onion; lay the duckling in the pan, season with pepper and salt, moisten with a little stock, and put it in a moderate oven for about an hour or more until tender, basting it from time to time; take it up and keep it warm. Take out the bacon and onion from the sauté-pan, add half a pint of Madeira sauce and a tablespoonful of tomato sauce, let all simmer for a few minutes, and pass through a tammy cloth. Cut the duckling into neat slices, dish it up in an oblong entrée dish, garnish the sides with alternate groups of cooked green peas, young carrots and turnips (scooped out) and a few sippets of bread, pour the sauce over it carefully, and serve.