TO RAGOUT A DUCK WHOLE.

After having emptied and singed a duck, season it inside with
pepper and salt, and truss it. Roast it before a clear fire for
twenty minutes, and let it acquire a nice brown color. Put it
into a stew pan with sufficient well-seasoned beef gravy to cover
it, slice and fry two onions, and add these with sage leaves and
lemon thyme, both of which should be finely minced, to the
stock. Simmer gently until the duck is tender ; strain, skim
and thicken the gravy with a little butter and flour, boil it up,
pour over the duck, and serve. One and a half pints of young
peas when in season, added to the gravy, improves the ragout
immensely.

TO DRESS A LOBSTER.

Take the flesh of a lobster, and chop it very fine ; add some
gravy, chopped shallots, parsley, cayenne pepper, and salt to
your taste ; stew it in a stew pan ; then put it into the shells and
some crumbs of bread over it, and clarified butter ; then brown
it with a salamander. The shells of the body cut in half, and
the fcwo half-shells of the tail.

SPONGE BISCUITS.

Beat the yolks of twelve eggs for half an hour, then put in
one and a half pounds of beaten sifted sugar, and whisk it till it
rises in bubbles ; beat the whites to a strong froth, and whisk
them well with the sugar and yolks, work in fourteen ounces of
flour, with the rinds of two lemons grated. Bake them in tin
moulds buttered, in a quick oven, for an hour ; before they are
baked, sift a little fine sugar over them.

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