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Mock Duck, With Veal or Beefsteak
Take veal steak, or cut lets, from the round; or the round from a young tender beef, and remove the rings of bone. Make a dressing with bread crumbs or rolled cracker, seasoning with a little onion (to imitate duck dressing, proper), which is always used with duck, to help overcome their peculiar tastes, moistening with an egg; adding salt and pepper of course, and a little thyme if you have it. Spread this stuffing, good thickness, over each steak; then roll them as much into the shape of a duck as possible, tying with twine, to keep in place. Baste well, and frequently, while roasting, to prevent their drying up too much. If done nicely you have a nice dish. Of course, making a gravy as for duck. Beef is not generally quite as tender as veal, but is more tender than the general run of ducks,
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