fry the duck and when well browned wipe off the grease, put in another
pan, add the calf's foot with its broth, one glass of dry white wine, a
tablespoon of brandy, the carrots, parsley and the onions--the latter
slightly browned in drippings--pepper and salt to taste and cook slowly
under a covered lid for one hour. Cool off for about an hour, take off
the grease, bone and skin the duckling and cut the meat into small
pieces; arrange nicely with the vegetables in individual earthenware
dishes, cover with the stock and put on the ice to harden.


SQUABS, OR NEST PIGEONS

Pick, singe, draw, clean and season them well inside and out, with salt
mixed with a little ginger and pepper, and then stuff them with
well-seasoned bread dressing. Pack them closely in a deep stew-pan and
cover with flakes of goose fat, minced parsley and a little chopped
onion. Cover with a lid that fits close and stew gently, adding water
when necessary. Do not let them get too brown. They should be a light
yellow.


BROILED SQUABS

Squabs are a great delicacy, especially in the convalescent's menu,
being peculiarly savory and nourishing. Clean the squabs; lay them in
salt water for about ten minutes and then rub dry with a clean towel.
Split them down the back and broil over a clear coal fire. Season with
salt and pepper; lay them on a heated platter, grease them liberally
with goose fat and cover with a deep platter. Toast a piece of bread for
each pigeon, removing the crust. Dip the toast in boiling water for an