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Stewed Duck's Giblets

Wash the giblets, cut up the gizzards; disjoint the head, neck and pinions, and put them over the fire in a stewpan; add a small onion, a couple of cloves, one dozen peppercorns, a small bunch of savory herbs, a teaspoonful of catsup, two ounces of butter and half a pint of broth. Let them stew gently until the giblets are tender, then lay them on a hot dish. Strain the gravy, put it back into the stewpan, thicken with a little butter rolled in corn meal, and stir in one wineglassful of white wine. Pour the gravy over the giblets, and serve hot.

Ducks, Hunter's Style Take three ducks, singe, draw, truss and cook in a stewpan with a piece of butter over a moderate fire. Fry the livers of the ducks with other poultry livers or slices of calf's liver; when they are cool pound them and pass through a sieve, mix in a little glaze and with it mask a few bread-crusts cut into oblong shapes and browned in butter. Arrange in the center of a dish a heap of green peas or any other vegetable; cut the ducks into pieces of fillets, trim them, arrange them with the crusts around the pyramid and place a decorated skewer in the center of the heap. Mask the fillets of duck with brown sauce reduced with Madeira, and serve. Serve the remainder of the sauce in a sauceboat.