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Canvas-Back Ducks, Roasted

Procure two fine fat canvas-back ducks; pick, singe, draw, and wipe carefully; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting pan. Sprinkle a little salt over, put them in a brisk oven, and let them cook for eighteen to twenty minutes. Arrange on a very hot dish, untruss, throw two table-spoonfuls of white broth into each duck, and serve with slices of fried hominy and currant jelly. Price uncertain.