Canvasback Duck

Mrs. Wilcox, Aiken, S. C.

Lose as little of the juice or blood as possible. Split it down the back. After singeing it very carefully, lay it on a gridiron with the split side toward the fire, which must be very hot. Keep flat on the gridiron by pressing the other half, but do not bruise the flesh by pressing too much. Allow the duck to remain over the fire twelve or fifteen minutes, then take off, and expose the breasts to the heat just long enough to brown the skin nicely. It is then cooked, and must immediately be served. A salad of celery mayonnaise is the proper thing to eat with it.

From page 30 of the 1904 edition.

Original page from the book