This tough old duck is happy to announce that I have successfully completed my jury duty responsibility for the next ten years. By the time the trial was over, I felt as if I, too, had been chopped up as if being prepared for fricassee. But like the old duck in the following recipe, a little spice, a little sugar, and a long period of being tended to will improve my mood.
This is a good way to treat an old and tough fowl.
• 1 old duck
• Minced ham or salt pork
• 1 large onion, chopped
• 1 tablespoon catsup (type not specified)
• Black pepper
• 1 teaspoon brown sugar
• 1 tablespoon browned flour
Clean and divide, as you would a chicken for fricassee.
Put into a saucepan, with several (minced) slices of cold ham or salt pork which is not too fat, and stew slowly for at least an hour--keeping the lid on all the while.
Stew another half-hour, or until the duck is tender, and add a teaspoon of brown sugar, and a tablespoon of browned flour, previously wet with cold water. Boil up once, and serve in a deep covered dish, with green peas and prunes as an accompaniment.