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WILD DUCK, ROAST (Polish fashion)

Take two wild ducks, singe them, wash them inwardly, truss, put them in a kitchen basin, pour over them a little cooked marinade, and let them macerate for five or six hours. At the end of that time lay them in a roasing-pan with the marinade; cover them with buttered paper, and cook them, basting often. When half done, add to their cooking-stock two gills of good, thick, sour cream, and finish cooking, gently basting from time to time. Just before serving, draw, divest them of the string, and dish them up. Mix a little gravy with their cooking-stock, reduce the liquid, stirring till it is thickened like a sauce, then pour it over the birds.