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Duckling Curry, Lucknow

Cut in two-inch-long julienne strips one each small carrot, turnip and seeded green pepper, a celery root, bean garlic and peeled and cored apple. Place all these articles on a plate with two peeled, seeded, fresh-chopped red tomatoes. Singe, cut the head and feet off a tender four-chopped red tomatoes. Singe, cut the head and feet off a tender fourpound duckling, neatly draw and wipe, then cut in twelve equal pieces. Melt a good tablespoon butter in saucepan, add duckling and gently brown for fifteen minutes, being careful to turn the pieces once in a while. Sprinkle in a tablespoon flour and good teaspoon curry powder, mix well with spatula for three minutes, moisten with pint broth and season with a heavy teaspoon salt, half teaspoon pepper and saltspoon grated nutmeg. Tie in a bunch a sprig thyme, bay leaf, clove, sprig tarragon, branch parsley and piece lemon rind, then add to duck with all the waiting vegetables. Thoroughly mix, cover pan, cook on range for ten minutes, then set in oven for forty-five minutes. Remove, take up bouquet, scoop out white part of a fresh cocoanut, place in mortar with two tablespoons cream, then pound to a paste, strain through cheesecloth into saucepan and mix well while heating for two minutes. Dress duck on a hot dish, arrange a boiled rice around, and serve with Bombay duck, chutney, etc., separately.