Ducks' Giblets, Housekeepers' Style

After a duck has been drawn and singed, chop off the neck as far down as the back, and divide this neck into two or three pieces. Remove the gall from the liver, being careful not to break it, and cut the liver in two or three pieces according to its size. Clean the wings well. Put four ounces of butter into a saucepan with the wings, the neck, and four ounces of lean salt pork blanched and cut in quarter inch squares; when these are nicely fried, add the liver, dredge in for every set of giblets a heaping tablespoonful of flour; stir well and let the flour cook for one second, then moisten with stock (No. 194a) and white wine; season with salt and pepper, and add one dozen small onions, and as many carrots cut pear-shape; let simmer for one hour and a half, remove the fat from the surface and put in a pint of uncooked green peas, then boil together for half an hour longer. When well done and properly seasoned, dress the meats in the middle of a dish with the vegetables arranged around, pour the sauce over and serve.