MOCK DUCK

Take the tenderloin, lay it flat on a board after removing the fat. Make
a stuffing as for poultry. See "To Stuff Poultry". Spread this mixture
on the meat evenly; then roll and tie it with white twine; turn in the
ends to make it even and shapely.

Cut into dice an onion, turnip, and carrot, and place them in a
baking-pan; lay the rolled meat on the bed of vegetables; pour in enough
stock or water to cover the pan one inch deep; add a bouquet made of
parsley, one bay leaf and three cloves; cover with another pan, and let
cook slowly for four hours, basting frequently. It can be done in a pot
just as well, and should be covered as tight as possible; when cooked,
strain off the vegetables; thicken the gravy with one tablespoon of
flour browned in fat and serve it with the meat. Long, slow cooking is
required to make the meat tender. If cooked too fast it will not be
good.


MARROWBONES

Have the bones cut into pieces two or three inches long; scrape and wash
them very clean; spread a little thick dough on each end to keep the
marrow in; then tie each bone in a piece of cloth and boil them for one
hour. Remove the cloth and paste, and place each bone on a square of
toast; sprinkle with red pepper and serve very hot. Or the marrow-bone
can be boiled without being cut, the marrow then removed with a spoon
and placed on squares of hot toast. Serve for luncheon.