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Rcast Wild Duck

Clean the same as turkey, wiping both inside and outside with a damp towel. Tuck back the wings and truss. Dust the fowls with salt, pepper and flour, put a piece of butter the size of a walnut in each, place them in a bakingpan, and add one cup of water. Bake from twenty-five to thirtyfive minutes, basting frequently with butter. When done, serve with slices of lemon and a good gravy. Wild ducks are seldom stuffed when roasted.

Nearly all wild ducks are apt to have a fishy flavor, and when dressed by an inexperienced cook are often unfit to eat. This flavor may be much lessened by placing in each duck a small peeled carrot, plunging the fowls in boiling water and boiling them ten minutes before roasting. The carrot will absorb the unpleasant taste. An onion will have the same effect, but unless onion is used in the stuffing, the carrot is to be preferred. When there is an objection to parboiling (which there always should be when very young ducks are to be cooked), rub the ducks lightly with an onion cut in two, and put three or four uncooked cranberries in each before cooking.