DUCK WITH OLIVES

New Zealand Herald, Volume LXXI, Issue 21861, 25 July 1934, Page 5

DUCK WITH OLIVES

Prepare a duck as for roasting, and plnee it in a stewpan with a piece of butter; let it brown nicely, then lift it out and to the butter in the pan add two tablespoonfuls of flour, and brown this also; then add 1J- pints of hot water, pepper, salt, and a bouquet of parsley, thyme and bay leaf. Let it boil up and cook for two or three minutes, then replace the duck and simmer it until it is cooked. Have ready some round olives, which you stone without destroying their shape bv cutting them round spirally. Put them in with the duck and heat up. When you dish up the duck serve the olives round it and pour the sauce over it. Chicken may be cooked in the same manner. DIABETIC BREAD < ln answer Lo a recent inquiry for directions for making diabetic bread, a correspondent has sent in the following. Take three cups of gluten Hour, two cupj> of bran, pinch of suit, in'/.. compressed yeast. Mix the yeast in a '•up with two teaspoonfuls sugar, and enough lukewarm water and milk to make a paste. Then add a cup of milk and one of water mixed (warm water). Mix together and set for half an hour., Then knead and set again lor one and a-hnlf hours. Knead again and put in tins and bake for one hour.