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Ducks

Young ducks feel tender under the wings, and the web of the foot is transparent; those with thick, hard breasts are best. Tame ducks have yellow legs; wild ducks, reddish ones.

GEESE. In young geese, the bills and feet are yellow and supple, and the skin may be easily broken; the breast is plump, and the fat white; an old goose has red and hairy legs, and is unfit for the table. WILD DUCKS, if fishy and the flavor is disliked, should be scalded for a few minutes in salt and water before roasting. If the flavor is very strong, the duck may be skinned, as the oil in the skin is the objectionable part. After skinning, spread with butter, and thickly dredge with flour, before putting in a very quick oven.