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To Stew Canvas-Back Ducks

Place the giblets in a saucepan with the yellow rind of a lemon pared thin, a very little water, and a piece of butter rolled in flour, and a very little salt, and cayenne. Let them stew gently, keeping the saucepan covered. Half roast the ducks, saving the gravy that falls from them. Then cut them up, put in a large stewpan with the gravy (having first skimmed off the fat) and just water enough to keep them from burning. Place the pan over a moderate fire and let them stew gently till done. Toward the last (having removed the giblets) pour over the ducks the gravy from the small saucepan, and stir in a large glass of port wine and a glass of currant jelly. Send them to table as hot as possible. .