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Higher Education Design Big Deal Partnerships Technologies and Capabilities 1St Ed Edition Hamish Coates Full Chapter
Higher Education Design Big Deal Partnerships Technologies and Capabilities 1St Ed Edition Hamish Coates Full Chapter
Hamish Coates
Higher Education Design
Hamish Coates
Higher Education
Design
Big Deal Partnerships, Technologies and
Capabilities
Hamish Coates
Institute of Education
Tsinghua University
Beijing, China
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Preface
v
vi PREFACE
to the people who have learned and worked at them, remain far from
understood.
It has surely been a fantastic experience for people engaged in the
world’s largest ever growth of higher education. Global collaborations
and science have boomed, mountain-loads of cash and armies of talented
graduates have advanced knowledge-driven jobs, and industry along with
governments have rethought universities as core socioeconomic contrib-
utors. The sage on the stage has become the facilitator on the corporate
and policy boards, entrepreneurial industry ‘co-creation’ has been woven
widely into undergraduate experiences, and academic leaders have forged
novel kinds of multinational higher education institutions.
Was that 1968 joke marvellous foresight? Having spent the morning
listening to the leaders of major universities set ‘24-hours’ as the time-
frame for pivoting between teaching online or on campus, I wondered
about the value of expensive and highly consulted-on strategic plans, of
‘leadership methodology’, and of the value of joking about planes and
higher education in today’s era of sophisticated online learning. Why burn
kerosene when you can learn from the lounge? Why build concrete lecture
theatres when silicone cell phones can deliver so much more?
Flying to school reflects wonderful fortune. It has become an ‘acces-
sible super-rich’ kind of thing. It conveys all kinds of social, financial, and
personal wealth. It blends professional formation with early adulthood
fossicking in foreign lands, and it has piped billions into fortunate and
evermore prestigious universities.
These ideas and more flashed through my mind before my daughter
pitched the punchline. But one gnawing anxiety pulsed stubbornly in my
imagination. In this year of pandemic-induced accelerated global transfor-
mation, with 747s scuttled, billions carved from university budgets, and
14-day hotel quarantine dwarfing the pain of even 14-hour flights, what, I
thought, would higher education be like in 2030 for my daughter’s gener-
ation? The nomenclature of qualifications and credentials proliferates but
scares about ‘over-education’ and diminishing returns from degrees have,
paradoxically, led to more people spending more time in more study.
Promulgating the promise of technology has seen the campus flourish
into sacred learning places. Higher education will continue to grow in
value. I have learned that forecasting the future is fraught with failure,
but also that failing to plan means planning to fail.
PREFACE vii
These observations carve out the contours which tone and focus this
book. The point is not to dramatise contentious political contingen-
cies, polish pedagogical pedantries, earmark technological solutions, or
cast policy prescriptions. The point, rather, is to clarify multidimensional
tectonic rumbles, make clear often hidden but non-ignorable innovation
underway, and frame constructive narratives and perspectives for consid-
ering the shape of things to come. Given that higher education does
change, slowly, then suddenly, let’s get ready and be prepared.
ix
x ACKNOWLEDGEMENTS
As the citations and references convey, this book draws ideas from many
papers, chapters, opinion pieces, and reports. I am particularly grateful
to McGill-Queen’s University Press for permission to use material from:
Coates, H. (2018). Postsecondary Punters: Creating new platforms for
higher education success. In: Weingarten, H., Hicks, M. & Kaufman,
A. (Ed.) Beyond Enrolment: Measuring Academic Quality. Kingston:
McGill-Queen’s University Press. The analysis of doctoral education
uses text from: Coates, H., Croucher, G., Weerakkody, U., Moore, K.,
Dollinger, M., Kelly, P., Bexley, E. & Grosemans, I. (2019). An education
design architecture for the future Australian doctorate. Higher Education,
79, 79–94.
Working with outstanding colleagues at Tsinghua University and
globally, I am fortunate to have led research which has revealed
insights and ideas. The work which has shaped this book has included
contributing to Tsinghua University’s Shenzhen International Grad-
uate School, exploring the social impact of education technology with
Schwarzman and VIPTeach, interviewing global university presidents,
evaluating Tsinghua University’s emergency online education, designing
indicators for graduate education quality, developing an education quality
model for the world’s third-largest MOOC, constructing and piloting
next-generation assessment, developing doctoral programme designs and
a derivative global website, designing double world-class university eval-
uation indicators, analysing the formation of elite universities across Asia,
analysing university, academic, and workforce productivity, researching
lifelong learning with Skills Future Singapore, and characterising global
faculty experiences for Chinese higher education.
Contents
2 EdTech Establishes 13
Solutions Grow 13
The Money Scene 16
The Platform Ecosystem 19
Creating Educational Value 23
References 26
3 Campus Options 29
Wriggling Free 29
The Conditional Campus 30
Charting Blended Futures 34
References 39
4 International Connections 41
Imagining Futures 41
Designing Guiding Frames 43
Sampling History 44
xi
xii CONTENTS
Framing Connectedness 50
References 56
5 Education Economy 61
The New Dance 62
Circumstantial Misalignments 63
The New Education Economy 65
Articulating New Arrangements 66
Spurring Required Reform 68
References 71
6 Articulating Success 73
Better Bets on Tertiary Futures 73
Buying Higher Education 75
Craving Confidence 76
Revealing Success 78
Next-Generation Platforms 81
Where to Next 88
References 89
7 Reforming Assessment 91
Anticipating Future Assessment 91
Reimagining Current Contexts 93
Creating Perspectives 95
Documenting Insights into Practice 99
A Useful Assessment Architecture 103
Projecting Steps Ahead 110
References 112
xv
xvi LIST OF FIGURES
xvii
CHAPTER 1
Abstract This chapter outlines the urgent need to design future higher
education institutions, resources, and services. It charts this emerging
and constructive field of inquiry and activity, locates it among system
and institution practices, positions it as a field of research and innova-
tion, articulates rationales for design-infused inquiry and innovation, and
maps the book’s structure and narratives. It is argued that now is the time
for informed, critical, and constructive discourse about cultivating future
higher education.
Emerging Field
This book advances new views on higher education design, stepping
beyond prevailing problems and perspectives and stimulating broader
contributions. The 2020 pandemic has shocked already fragile busi-
ness and academic models, and the time is ripe for innovating global
online learning, shifting towards Asia and lifelong learning, and investing
in twenty-first-century institutions and partnerships. Rather than dwell
on dystopian discontents, the book charts narratives for developing
The Storyline
This book distils the fruits of several higher education design projects.
Loosely, the first part concentrates on contemporary formations. The
balance of the book paints important futures, concentrating on burrowing
out persistent pain points and reconstructing more productive and gainful
futures. Figure 1.1 depicts the narrative structure. Each chapter is an inde-
pendent contribution and they combine to contour important narratives
of future higher education design.
Future higher education will be constructed by mixing three everyday
chemicals, namely silicone, concrete, and kerosene. Chapters 2–5 focus
on these formations. Combined, these initial chapters compress substan-
tial analytical and empirical research to forge insights on contemporary
developments and the future state of play.
Chapter 2 focuses on technology. Servers and software have become
impossible to ignore, having sped beyond a jumble of unfulfilled silicone
‘solutions’ to finally extend reliable and creative educational services. This
chapter takes stock of the burgeoning education technology (EdTech)
scene and examines how it is creating new kinds of educational value.
Next, the campus, gardens of concrete brilliance. Rustling substantial
insights from one of higher education’s biggest ever shocks and transfor-
mations, the 2020 viral pandemic, Chapter 3 looks at campus optionality,
and the realisation of an inherently blended future.
Chapter 4 probes the international connections which will distribute
education structures and functions across communities and the world.
ArƟculaƟng success
EducaƟon economy
Reforming assessment
Redesigning insƟtuƟons
EdTech Campus InternaƟonal
establishes opƟons connecƟons
References
Arizona State University (ASU). (2020). University design institute. Accessed
from: https://udi.asu.edu.
Buchanan, R. (1999). Design research and the new learning. Accessed from:
https://www.ida.liu.se/divisions/hcs/ixs/material/DesResMeth09/The
ory/01-buchanan.pdf.
Calderon, A. (2018). Massification of higher education revisited. Melbourne:
RMIT.
Coates, H. (2019). Editorial: Eight tactics for engineering consequential higher
education policy research papers. Policy Reviews in Higher Education, 3(1),
1–3.
Coates, H., & Goedegebuure, L. (2012). Recasting the academic workforce:
Why the attractiveness of the academic profession needs to be increased
and eight possible strategies for how to go about this from an Australian
perspective. Higher Education, 64(6), 875–889.
Daenekindt, S., & Huisman, J. (2020). Mapping the scattered field of research
on higher education: A correlated topic model of 17,000 articles, 1991–2018.
Higher Education, 80, 571–587.
Dede, C. (2018). The 60 year curriculum: Developing new educational models
to serve the agile labor market. Accessed from: https://evolllution.com/rev
enue-streams/professional_development/the-60-year-curriculum-developing-
new-educational-models-to-serve-the-agile-labor-market.
Dede, C., Richards, J., & Saxberg, B. (2019). Learning engineering for online
education: Theoretical contexts and design-based examples. London: Routledge.
Georgetown University. (2020). Georgetown futures venture. Accessed from:
https://futures.georgetown.edu.
Georgia Tech. (2018). Deliberate innovation, lifetime education. Accessed from:
https://provost.gatech.edu/sites/default/files/documents/deliberate_inno
vation_lifetime_education.pdf.
IDEO. (2020). Design thinking defined. Accessed from: https://designthinking.
ideo.com.
Kelley, T., & Kelley, D. (2013). Creative confidence: Unleashing the creative
potential within us all. New York: Crown Business.
1 HIGHER EDUCATION DESIGN 11
EdTech Establishes
Solutions Grow
Education technology (EdTech) has solved sufficient software solutions
and matured in sophisticated ways that add integrated value to higher
education. While lagging ‘MedTech’ and ‘FinTech’, the maturation of
EdTech has been rapid in the last two decades and particularly in the last
five years. This critical analysis opens out the field, revealing the flour-
ishing digital transformation of higher education, and furnishing a prelude
to later analyses.
EdTech growth can be distinguished into three educationally framed
phases. Adopting an educational not technological gaze means that all the
technology in the world is irrelevant unless it touches and transforms how
institutions and people create and share knowledge. Figure 2.1 depicts the
phases. While difficult to pigeonhole in terms of dates or technologies,
and playing out differently in different contexts, the analysis starts at the
turn of the century, shortly after the massification of the internet (Coates,
James, & Baldwin, 2005; Guro, 2019).
The first ‘distinct’ phase ranged from the turn of the century for
around a decade. The turn of the century was a formative moment for
IT given the Y2K scare, which engaged even people who had thus far
managed to avoid computers and the internet. Many people had email
and internet access, many acquired their first smart mobile phone during
this period, and universities adopted enterprise-level education platforms.
Certainly, technology was separate from education, and easily avoid-
able. Learning advisors were hired to help faculty transform overhead
transparencies into PowerPoint slides and upload these to rudimen-
tary learning management systems. Major global universities explored
the potential of the internet for open courseware and programmed
learning. Conservative analysts debated how universities should engage
Distributed
Unavoidable
EducaƟon
Technology
Technology
DisƟnct
EducaƟon
EducaƟon
Technology
Fig. 2.2 Global education stocks 2000–20 by subsector (US$ Billion) (Source
https://www.holoniq.com/notes/20-years-of-global-education-stocks)
Fig. 2.3 Global education stocks 2000–20 by (US$ Billion) (Source https://
www.holoniq.com/notes/20-years-of-global-education-stocks)
18 H. COATES
Obviously this is a really big and complex business, involving huge inter-
ests, thousands of super smart people, thorny politics, and tonnes of
confidentiality. The average university faculty and even most leaders prob-
ably have little idea about the shape of things coming. Not much is
written and in certain cases known about these matters, perhaps due
to the lack of analytical expertise, company allegiances, and commer-
cial sensitivities, and the fraught optics of public universities outsourcing
core academic work. But it is important, and this analysis attempts to
make modest progress by both revealing a few practical developments
and more generally articulating structures for making it easier for people
to understand what is going on.
Educaon
Educaon value
Business Technology
also park funds with the service organisation, opening greater oppor-
tunities than may be feasible in the more tightly regulated accredited
university.
The revenue-sharing model typically involves universities and service
firms forming some joint venture whereby both take equity in devel-
opment, and both take slices of the returns. This deal model exposes
financially regulated universities to potentially significant start-up costs,
and the distribution of surplus is usually tipped in favour of the service
firm. The arrangement enables universities to advance education capability
through new vehicles which can help shift cash into new spaces which
have few use constraints. This can yield further bonuses to universities,
not least sidestepping conservative industrial and regulatory arrange-
ments, shifting intellectual property into more contemporary and nimble
vehicles and, importantly, forming partnerships which provide access to
private and public finance.
These two basic deal models unfurl into rivers of educational,
commercial, and social complexity. Universities retain greater command
in the subcontracting arrangement, enabling finer specification of
product and service qualities. Conversely, joint ownership over products
enables reliance on more standardised materials which lowers customised
academic input though may boost baseline quality. The specifics depend
on programme and course mix, market nature and size, negotiation, and
a host of externalities associated with regulation, finance options and
broader institutional governance. Interestingly, governments appear to
have taken little interest in below-radar arrangements, even though they
signpost an obvious outsourcing of core business, prove that the costs
of higher education are lower than publicly claimed, and have immediate
and obvious implications for quality and diversity.
This field is substantial, already occupying a core part of higher educa-
tion. Estimates for the United States, the biggest market (Seaman et al.,
2018), suggest that one-third of non-profit online providers leverage
technology-related service firms (Busta, 2019), as do more than three
quarters of the colleges which engage in online education (Newton, 2016;
Wong, 2019). In other words, most of the online education, even at
non-profit public universities and colleges, makes use of a commercial
technology services firm.
Understanding the complexities of university and education firm deals
is of vital importance to understanding the future of higher education.
Sustained growth is projected for service-enabled learning across all levels,
26 H. COATES
fields, and institutions. This growth will be driven by declines with tradi-
tional revenue sources, confirmation of the productivity of alternative
education models, reconfigurations of core business and disruptions to
global hypertravel.
While sustained growth is expected with online service firms, partic-
ularly after 2020, the nature and ownership of firms could pattern out
in a range of ways. Service firms may continue to consolidate, forming
into larger, more global, and more professional aggregations. That is,
the service industry itself may form professional affiliations which float
for the most part underneath broader higher education accreditation
regimes. Alternatively, the firms may splinter into a host of smaller service
providers, each delivering and returning distinct value to specialist profes-
sional and public communities. This, ironically, would mean that the
service firms more closely resemble existing higher education adhocra-
cies. Firm characteristics will also pattern out in terms of ownership, be
this by universities, public shares, or private money. Ownership by univer-
sities may imply more fragmented firm structures but not necessarily if
more cooperative and collaborative commercial vehicles are established.
Of course, this is an innovative commercial field marked by high
volatility and substantial failure. The share price of the NASDAQ listed
firm 2U, for instance, grew from around US$14 on listing, soared to
around US$100, tanked in mid-2019 to around US$14, then realised
steady gains to around US$48 in mid-2020. The mid-2019 dip revealed
major challenges shaking the market, such as increasing competition,
greater costs associated with recruiting more challenging potential student
segments, retention issues associated with ‘non-traditional learners’, the
reduced appeal of coursework graduate study (particularly the masters),
the growth of formal and informal smaller (‘micro’) learning parcels, and
the need to navigate regulatory complexities.
References
Agarwal, A. (2013). Online universities: It’s time for teachers to join the revolution.
Accessed from: https://www.theguardian.com/education/2013/jun/15/uni
versity-education-online-mooc.
Busta, H. (2019). As traditional colleges grow online, OPM relationships shift.
Accessed from Education Dive website: https://www.educationdive.com/
news/as-traditional-colleges-grow-online-opm-relationships-shift/549414.
2 EDTECH ESTABLISHES 27
Campus Options
Wriggling Free
As has already been the case for many hundreds of years, deft design
and deployment of the campus will play an important role in future
higher education. The year 2020 has been the first-ever in which the
world relied heavily on remote online learning to support core education
real estate, and ample evidence that large-group lectures are a costly
and ineffective way to learn. Indeed, many campuses have flourished
through extensive building programmes, and many major universities
have converted their campuses into islands of exemplary sustainability,
affirming its innovative potential.
Though it is often useful, important and enjoyable, recent experi-
ence affirms that the campus is neither necessary nor sufficient for higher
education. The novel coronavirus pandemic at the start of 2020 shocked
higher education around the world. To keep people apart, governments
implemented social distancing and self-isolation measures which emptied
and shuttered campuses, causing nearly all students and faculty to work
from home. This provoked a rapid shift to emergency forms of online
and remote learning by major education systems, institutions, faculty, and
students.
This crisis is likely the largest shock to higher education in living
memory. Coming at the peak of globalisation, it may be the largest ever.
There are estimates that more than 90% of the world’s learners, more than
1.5 billion people, have been confined to their homes (Giannini, 2020).
The world’s most eminent higher education scholars and leaders recog-
nise that universities are likely to be impacted so dramatically that they will
be fundamentally different after the pandemic. Review of any media outlet
conveys that every facet of higher education has been touched, from
student wellbeing and characteristics, to campuses and global research,
to faculty characteristics and work, to university funding and policy.
It is telling to examine the case of Tsinghua University in Beijing.
Over the last two decades Tsinghua has grown into one of the world’s
most prestigious universities. It is gated, highly intensive, residential, and
research productive. Tsinghua is a high-tech university, though hitherto
without online education in its formal education programme. The campus
is particularly important part of the university. The campus has grown
around former royal gardens and includes many iconic buildings, lakes,
parks, sculptures, and forests. Around 45,000 students usually live on
campus, as do many thousands of professors, staff, and support personnel.
The canteens feed most people on most days and are augmented by
restaurants and markets.
In late January 2020 it became apparent to Tsinghua’s leaders that
the spreading coronavirus was likely to impact normal university opera-
tions. A university-wide academic leadership meeting was convened, and
it was decided that Tsinghua would become the first of the world’s presti-
gious universities to evacuate the campus and shift all coursework online.
Another random document with
no related content on Scribd:
FRICASSEED FOWLS OR CHICKENS. (ENTRÉE.)
Skin and cut into joints one or two young chickens, and remove
the bones with care from the breasts, merrythoughts, and thighs,
which are to be separated from the legs. Mix well together a
teaspoonful of salt, nearly a fourth as much of mace, a little grated
nutmeg, and some cayenne; flatten and form into good shape, the
boned joints of chicken, and the flesh of the wings; rub a little of the
seasoning over them in every part, dip them into beaten egg, and
then into very fine bread-crumbs, and fry them gently in fresh butter
until they are of a delicate brown. Some of the bones and trimmings
may be boiled down in half a pint of water, with a roll of lemon-peel,
a little salt, and eight or ten white peppercorns, to make the gravy
which, after being strained and cleared from fat, may be poured hot
to some thickening made in the pan with a slice of fresh butter and a
dessertspoonful of flour: a teaspoonful of mushroom-powder would
improve it greatly, and a small quantity of lemon-juice should be
added before it is poured out, with salt and cayenne if required. Pile
the cutlets high in the centre of the dish, and serve the sauce under
them, or in a tureen.
CUTLETS OF FOWLS, PARTRIDGES, OR PIGEONS. (ENTRÉE.)
(French Receipt.)
Take closely off the flesh of the breast and wing together, on either
side of the bone, and when the large fillets, as they are called, are
thus raised from three birds, which will give but six cutlets, take the
strips of flesh that lie under the wings, and that of the merrythoughts,
and flatten two or three of these together, that there may be nine
cutlets at least, of equal size. When all are ready, fry to a pale brown
as many diamond-shaped sippets of bread as there are fillets of fowl,
and let them be quite as large; place these before the fire to dry, and
wipe out the pan. Dip the cutlets into some yolks of eggs, mixed with
a little clarified butter, and strew them in every part with the finest
bread-crumbs, moderately seasoned with salt, cayenne, and
pounded mace. Dissolve as much good butter as will be required to
dress them, and fry them in it of a light amber-colour: arrange them
upon the sippets of bread, pile them high in the dish, and pour a rich
brown gravy or Espagnole round, but not over them.
FRIED CHICKEN À LA MALABAR. (ENTRÉE.)
This is an Indian dish. Cut up the chicken, wipe it dry, and rub it
well with currie-powder mixed with a little salt; fry it in a bit of butter,
taking care that it is of a nice light brown. In the mean time cut two or
three onions into thin slices, draw them out into rings, and cut the
rings into little bits about half an inch long; fry them for a long time
gently in a little clarified butter, until they have gradually dried up and
are of a delicate yellow-brown. Be careful that they are not burnt, as
the burnt taste of a single bit would spoil the flavour of the whole.
When they are as dry as chips, without the least grease or moisture
upon them, mix a little salt with them, strew them over the fried
chicken, and serve up with lemon on a plate.
We have extracted this receipt from a clever little work called the
“Hand-Book of Cookery.”
HASHED FOWL. (ENTRÉE.)
Raise from the bones all the more delicate parts of the flesh of
either cold roast, or of cold boiled fowls, clear it from the skin, and
keep it covered from the air until it is wanted for use. Boil the bones
well bruised, and the skin, with three quarters of a pint of water until
reduced quite half; then strain the gravy and let it cool; next, having
first skimmed off the fat, put it into a clean saucepan, with a quarter
of a pint of cream, an ounce and a half of butter well mixed with a
dessertspoonful of flour, and a little pounded mace, and grated
lemon-rind; keep these stirred until they boil, then put in the fowl,
finely minced, with three or four hard-boiled eggs chopped small,
and sufficient salt, and white pepper or cayenne, to season it
properly. Shake the mince over the fire until it is just ready to boil, stir
to it quickly a squeeze of lemon-juice, dish it with pale sippets of fried
bread, and serve it immediately. When cream cannot easily be
obtained, use milk, with a double quantity of butter and flour. To
make an English mince, omit the hard eggs, heat the fowl in the
preceding sauce or in a common béchamel, or white sauce, dish it
with small delicately poached eggs (those of the guinea-fowl or
bantam for example), laid over it in a circle and send it quickly to
table. Another excellent variety of the dish is also made by covering
the fowl thickly with very fine bread-crumbs, moistening them with
clarified butter, and giving them colour with a salamander, or in a
quick oven.[90]
90. For minced fowl and oysters, follow the receipt for veal, page 231.
FRITOT OF COLD FOWLS.
Cut into joints and take the skin from some cold fowls lay them into
a deep dish, strew over them a little fine salt and cayenne, add the
juice of a lemon, and let them remain for an hour, moving them
occasionally that they may all absorb a portion of the acid; then dip
them one by one into some French batter (see Chapter V.), and fry
them a pale brown over a gentle fire. Serve them garnished with very
green crisped parsley. A few drops of eschalot vinegar may be mixed
with the lemon-juice which is poured to the fowls, or slices of raw
onion or eschalot, and small branches of sweet herbs may be laid
amongst them, and cleared off before they are dipped into the batter.
Gravy made of the trimmings, thickened, and well flavoured, may be
sent to table with them in a tureen; and dressed bacon (see page
259), in a dish apart.
SCALLOPS OF FOWL AU BÉCHAMEL. (ENTRÉE.)
Raise the flesh from a couple of fowls as directed for cutlets in the
foregoing receipt, and take it as entire as possible from either side of
the breast; strip off the skin, lay the fillets flat, and slice them into
small thin scallops; dip them one by one into clarified butter, and
arrange them evenly in a delicately clean and not large frying-pan;
sprinkle a seasoning of fine salt over, and just before the dish is
wanted for table, fry them quickly without allowing them to brown;
drain them well from the butter, pile them in the centre of a hot dish,
and sauce them with some boiling béchamel. This dish may be
quickly prepared by taking a ready-dressed fowl from the spit or
stewpan, and by raising the fillets, and slicing the scallops into the
boiling sauce before they have had time to cool.
Fried, 3 to 4 minutes.
GRILLADE OF COLD FOWLS.
Carve and soak the remains of roast fowls as for the fritot which
precedes, wipe them dry, dip them into clarified butter, and then into
fine bread-crumbs, and broil them gently over a very clear fire. A little
finely-minced lean of ham or grated lemon-peel, with a seasoning of
cayenne, salt, and mace, mixed with the crumbs will vary this dish
agreeably. When fried instead of broiled, the fowls may be dipped
into yolk of egg instead of butter; but this renders them too dry for
broiling.
FOWLS À LA MAYONNAISE.
Carve with great nicety a couple of cold roast fowls; place the
inferior joints, if they are served at all, close together in the middle of
a dish, and arrange the others round and over them, piling them high
in the centre. Garnish them with the hearts of young lettuces cut in
two, and hard-boiled eggs, halved lengthwise. At the moment of
serving, pour over the fowls a well-made mayonnaise sauce (see
Chapter VI.), or, if preferred, an English salad-dressing, compounded
with thick cream, instead of oil.
TO ROAST DUCKS.
[Ducks are in season all the year, but are thought to be in their
perfection about June or early in July. Ducklings (or half-grown
ducks) are in the greatest request in spring, when there is no game
in the market, and other poultry is somewhat scarce.]
In preparing these for the spit, be careful
to clear the skin entirely from the stumps of
the feathers; take off the heads and necks,
but leave the feet on, and hold them for a
few minutes in boiling water to loosen the
skin, which must be peeled off. Wash the
inside of the birds by pouring water through
Ducks trussed.
them, but merely wipe the outsides with a
dry cloth. Put into the bodies a seasoning of
parboiled onions mixed with minced sage, salt, pepper, and a slice of
butter when this mode of dressing them is liked; but as the taste of a
whole party is seldom in its favour, one, when a couple are roasted,
is often served without the stuffing. Cut off the pinions at the first joint
from the bodies, truss the feet behind the backs, spit the birds firmly,
and roast them at a brisk fire, but do not place them sufficiently near
to be scorched; baste them constantly, and when the breasts are
well plumped, and the steam from them draws towards the fire, dish,
and serve them quickly with a little good brown gravy poured round
them, and some also in a tureen; or instead of this, with some which
has been made with the necks, gizzards, and livers well stewed
down, with a slight seasoning of browned onion, some herbs, and
spice.
Young ducks, 1/2 hour: full sized, from 3/4 to 1 hour.
Obs.—Olive-sauce may be served with roast as well as with
stewed ducks.
STEWED DUCK. (ENTRÉE.)
Truss them like boiled fowls, drop them into plenty of boiling water,
throw in a little salt, and in fifteen minutes lift them out, pour parsley
and butter over, and send a tureen of it to table with them.
CHAPTER XV.
Game.
TO CHOOSE GAME.
Hares and rabbits are stiff when freshly killed, and if young, the
ears tear easily, and the claws are smooth and sharp. A hare in cold
weather will remain good from ten to fourteen days; care only must
be taken to prevent the inside from becoming musty, which it will do
if it has been emptied in the field. Pheasants, partridges, and other
game may be chosen by nearly the same tests as poultry: by
opening the bill, the staleness will be detected easily if they have
been too long kept. With few exceptions, game depends almost
entirely for the fine flavour and the tenderness of its flesh, on the
time which it is allowed to hang before it is cooked, and it is never
good when very fresh; but it does not follow that it should be sent to
table in a really offensive state, for this is agreeable to few eaters
and disgusting to many, and nothing should at any time be served of
which the appearance or the odour may destroy the appetite of any
person present.
TO ROAST A HAUNCH OF VENISON.