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WILD DUCK (American fashion)

Pluck and draw the ducks, wipe the inside with a cloth, and sprinkle salt and pepper over them inside and out. Fill them with crumb of bread which has been thickly buttered and soaked in hot water till quite soft. Truss them securely, put them down to a clear fire, and baste them for ten minutes with half a pint of slightly-salted water in which a sliced onion has been soaked. This is to remove the unpleasant fishy flavour from the birds. When it has been used, throw the onion water away, and in its place put half a pint of hot water. Baste the birds with a little butter, dredge flour over them, and baste with the water in the pan. When they are done enough, take them up, and serve with gravy which has been made by stewing the giblets, then straining the liquor, thickening it with brown thickening, and stirring into it a table-spoonful of black currant jelly, a glassful of port, and a little salt and cayenne. Time to roast the ducks, twenty to thirty minutes.