2 ducks Salt 1 pinch of pepper Some butter for roasting 10–12 sweet-sour apples 1 cup currants 2 tbsps. of flour 1½ cups of water Preparation: The duck is dressed, neck, wings and feet cut off and it is washed, dried and salted inside and outside. The apples are peeled, quartered, mixed well with the currants, filled into the duck and this sewed up. Put it into a pan with the water, 2 tbsps. butter, and roast for 1½ hours, basting frequently. For the Gravy: If there is too much grease, pour some of it off, stir in the flour, brown it a little, add water, cook well, strain and serve with the duck. No. 30—ANOTHER FORM OF STUFFED DUCK. Quantity for 6–8 Persons. 2 ducks Salt 1 pinch of pepper 2 tbsps. of butter for roast The Stuffing. Chopped heart, liver and gizzard 3 rolls, soaked 3 eggs 1 tbsp. of finely chopped parsley 1 tbsp. of lemon juice Salt, pepper ⅛ onion chopped finely 1 tbsp. of butter For the Gravy. 2 tbsps. of flour 1½ cups of water Preparation: The ducks are dressed after cutting off neck, wings and feet, then washed and salted and strewn with 1 pinch of pepper inside and outside. The stuffing is made of chopped liver, heart, gizzard, mixed with all the other ingredients and put into the ducks, which are then sewed up and treated just the same as described in No. 29. Prepare the gravy as given in No. 29. No. 31—FRIED DUCK LIVER. This is prepared the same as described in No. 23. No. 32—GOOSE AND DUCK SCHWARZ-SAUER. Black Soup. Quantity for 4 Persons. Giblets of 1 goose or duck Salt ¼ lb. prunes ¼ cup of sugar 1 small stick of cinnamon ½ lb. of peeled apples or pears 2 cloves 4 pepper-corns Scant 1 pt. of goose or duck blood 1½ tbsps. of vinegar 1½ qts. of water 2 tbsps. of flour Preparation: Neck, head, feet, wings, heart and gizzard are cleaned well and cooked until tender in 1 qt. of water with salt, pepper and 2 cloves. The prunes and quartered apples or pears are cooked until done in ½ qt. of water. The blood is stirred with the flour into ½ of the broth from the giblets and poured back on again. The chopped fruit added, then seasoned with vinegar and sugar and brought to boil, stirring constantly. It must not coagulate. THE GAME BIRDS. THE PHEASANT. One can recognize the young bird by its less developed spurs and flexible bones. The pheasant may become 5 to 10 years old. Freshly shot pheasants are not good to eat because the meat is dry and hard. In winter the bird may be left hanging with its feathers for 2 to 3 weeks. No. 33—FRIED PHEASANT. Quantity for 6 Persons. 1 pheasant Salt ⅛ lb. of butter 2 thin slices of bacon to tie across the breast 1½ tbsps. of flour 1 cup of water ½ pt. sweet or sour cream Preparation: The young pheasant is dressed, carefully washed and dried, then salted inside and outside and the liver put back into the bird with a piece of butter. The slices of bacon are tied across the breast.