1 2-pound, 10-ounce duckling 1 Tablespoon butter 8 lean bacon slices 1 cup chicken broth 1 teaspoon thyme ½ a bay leaf salt and pepper ½ cup green olives
Clean the duckling. Put aside the liver, heart, and gizzard.
Saute the duckling in butter with the bacon in a round or oval casserole until golden brown on all sides.
Empty the gizzard. Cut into thin slices. Slice the heart as well. Add both to the casserole, together with chicken broth, thyme, and bay leaf. Add salt and pepper. Cover the casserole and let simmer for 20 minutes.
Meanwhile, pit the olives. Mash the liver with a fork. Mix all this in with the duckling and cook for another 15 minutes. Serve with fried bread croutons.
½ oz. lard 8 oz. plain flour 1 level teaspoonful salt ½ oz. fresh baker’s yeast ¼ pint warm water 1 large onion, peeled and chopped 3 tablespoonfuls oil 1 green pepper, de-seeded and chopped 1 lb. tomatoes, skinned and roughly chopped 2 cloves garlic, crushed 1 level tablespoonful concentrated tomato paste &Frac14; level teaspoonful dried thyme salt and black pepper 1 large bay leaf 2 level teaspoonfuls sugar 4 oz. lean ham 4 oz. Bel Paese cheese, thinly sliced 1 small can anchovies, drained 16 green olives
Rub lard into flour and salt in a bowl until resembling fine bread-crumbs. Blend yeast with water and mix into flour to make a soft and manageable dough. Knead on a lightly-floured surface till smooth and elastic. Prove in an oiled polythene bag in a warm place till doubled in size.
Make filling: sauté onion in oil til beginning to brown, add pepper and continue gently for 5 minutes.
Add tomatoes, garlic, tomato paste, thyme, salt, pepper, bay leaf and sugar and simmer for ½ hr till soft and well reduced. Discard bay leaf.
Turn dough on to a floured surface and knead well. Roll into a rectangle and brush with oil. Roll up like a Swiss roll. Repeat the process 3 times.
Roll out to fit a 10-in. sandwich tin. Lay ham over the dough, then cheese and finally the tomato mixture. Arrange anchovy fillets in a lattice pattern on the top and put a halved olive in each square.
At this stage the pizza can be left for up to ½ hr. if more convenient, before cooking at 450° F. (mark 8) for about 30 minutes in the centre of the oven.
SUGGESTED MENU 3/Moules Marinère SET 1 60/Pizza, Soured Cream Cole Slaw, Lettuce Hearts SET 3 67/Oranges à la Turque SET 4 Numbers refer to other Good Housekeeping Cards
Good Housekeeping Cookery Cards Set 3: Main Course Printed in Gt. Britain by Ritchie/Dickson Ltd.