Ragout of Duck or Chicken

2 Tbsps. butter     

1 sliced onion

2 Tbsps. fat             

1 clove garlic

1 duck or chicken 

1 cup stock

Salt and pepper 
1 Tbsp. vinegar

           

Clean and cut up the duck or chicken. Heat butter with oil or drippings in a frying-pan. When hot, add the; meat. Season with salt and pepper and cook until the meat is slightly brown. Remove the meat and add the onion to the fat in the pan and cook until brown, then add the garlic and parsley, the stock and vinegar. Return the meat to the pan and simmer slowly until tender. Rabbit, hare, lamb, venison, or young grouse may be prepared in the same way.