Show IO I o f 11 d. d ae O 7 1 nn am amt t 4 a J rr r a S 'S S i k r Duck Is a Good Tonic for Fall Dinners See Recipes Below Ways With Fish Fowl Most of us know just how to pre pre- prepare prepare prepare pare meat to delicious perfection but we know very little about seasoning sea sea- seasoning seasoning and cook cook- cooking cooking cooking ing fish and fowl to make them de de- licious Perhaps this is because we had a until a few years ago ample quan quan- quantities quantities quantities of meat coming our way Now we are finding that these meat sub sub- substitutes substitutes substitutes can be truly appetizing in their own own right The purpose of this information is isto isto to give you some very special ways to tuck away in your mind or recipe box if you prefer not to trust to memory for preparing these oth oth- other other other er good protein foods Native spices are used in preparing preparing preparing ing this duck dinner which I am sure you will find perfectly de de- delicious delicious de- de delicious licious Duck Cooked the French Way 1 dock duck Salt and pepper Sprig of thyme Sprig of marjoram Sprig of winter savory Sprig of rosemary 1 blade of mace Few peppercorns s i s cup water 2 tablespoons butter Yolks of 5 eggs 1 onion Clean and wash duck ducIc Rub Hub over with salt and pepper and place in hot oven Roast until a delicate brown Remove duck from oven and cut it in pieces Place in a stew pan water spices and onion cut in half Stew gently until meat is ten ten- der Add the butter to the gravy and stir in well-beaten well egg yolks Pour over the duck and serve You would be pleasingly surprised at how good striped bass can taste when pre pre- prepared t t I I 1 pared by boiling and served with f It mustard mayon mayon- 1 I naise Heres Here's the way to do it Boiled Striped Bass Serves 3 to 4 2 to 3 pound striped bass 1 carrot thinly sliced 1 onion thinly sliced 1 teaspoon salt 1 bay leaf 1 teaspoon freshly ground pep pep- peppercorns peppercorns peppercorns 3 or 4 celery leaves lea minced 1 teaspoon minced parsley 4 cup white vinegar 1 to 2 quarts boiling water Clean and prepare fish Into a shallow roasting pan place carrot onion seasonings vinegar and boil boil- boiling boiling boiling ing water Bring to a boil Place fish in water Simmer gently 15 minutes then remove from over overheat overheat overheat heat and allow fish to poach an ad ad- additional additional additional 10 minutes Remove fish from liquid Drain Arrange on heated platter with a garnish of lem lem- lemon lemon lemon on and watercress Serve with Mustard Mayonnaise 1 egg yolk 1 teaspoon salt 1 teaspoon dry mustard V teaspoon sugar Vi teaspoon paprika Pinch of cayenne 2 tablespoons lemon juice 1 cup salad oil about Yi cup finely chopped chives Beat egg yolk with rotary beater until it is thick and lemon colored Mix the seasonings and add to the egg yolk beating well Add 1 table table- tablespoon tablespoon tablespoon spoon of the lemon juice and con con- continue continue continue to beat well Begin to add the oil about a half a teaspoon at a time tim beating steadily as you add As mixture thickens the remain remain- remaining remaining remaining ing lemon juice may be added Add oil sufficient to make a rich thick dressing Add chopped chives Store in cool not freezing temperature is a tasty fish which you will like prepared this way With Tomato Sauce Serves 6 to 8 3 pounds Salt and pepper to taste 2 tablespoons butter or substitute 1 cup strained tomato 2 onions sliced 1 carrot diced I I Celery and parsley root diced dice 1 cup sweet cream 1 tablespoon flour Clean and bone fish Add salt and pepper and let stand for severs severa severa hours Place on on- onions onions onions ions carrot cel cal celery p I l i ery cry and parsley 4 c. c I in kettle with 1 t. t quart cold water Let boil then add Par fish whole or in slices and the butter and toma toma- toes Let cook slowly until flesh is firm or sepa sepa- separates separates separates rates easily from the bone Lay carefully on a platter Strain liquid let heat add flour dissolved in the cream and let cook until smooth The cream may be omitted and the sauce thickened by adding liquid gradually to the yolks of two eggs well beaten Pour over fish and ana serve hot garnished with parsley If you want to serve a really elegant ele ele- elegant elegant gant fish dinner to your guests then this is the main dish to try Halibut and Shrimp a la Newburg Serves 6 G to fo 8 Part I. I V 1 pounds halibut 2 slices mien 3 eggs separated teaspoon U a paprika Part II H Vi 1 pounds boiled shrimp 2 cups white sauce Cook fish in boiling salted water with onion until tender use 1 tea tea- teaspoon teaspoon teaspoon spoon salt to 1 quart boiling wa wa- water water wa- wa water ter Drain and shred To one cup of the hot white sauce add stiffly beaten whites and the shredded fish Place in center of a hot platter and andset andset andset set in oven with oven door open Break shrimp into small pieces Add to remaining white sauce and gradually grad grad- gradually gradually add to beaten egg yolks mixed with a little cold water Add the thep paprika p heat well and place in a bor bor- border border border der around halibut and serve at once If I friend husband brings home duck then you will want to prepare it thus Sportsmans Sportsman's Duck Just before using cut off wings head and feet Remove feathers dry Singe with flame Draw wash well and dry thoroughly Season Roast in a very hot degree degree oven for tor 18 to 20 minutes The meat should be bright cherry red Serve with currant jelly and wild rice I I |