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Roasted Canvas-Back Ducks

Procure a fine fat canvas-back duck, pick, singe, draw thoroughly, and wipe it; throw inside a light pinch of salt, run in the head from the end of the head to the back, truss it and place in a roastingpan. Sprinkle on a little salt, put it in a brisk oven, and cook for eighteen minutes; arrange on a very hot dish, untruss, throw in two tablespoonfuls of white broth, and serve with six slices of fried hominy for garnish, and currant jelly on a dish. Red-head and mallard ducks are prepared in exactly the same way as canvas-back.

Ruddy Ducks, Broiled Select a good, fat ruddy duck and prepare it by singeing; after picking it thoroughly, draw and wipe it well, then split it through the back, but take care not to detach the pieces, then put the duck on a dish with a little salt and half the quantity of pepper, to which should be added a tablespoonful of melted butter, and broil for four minutes on each side. When cooked dress the bird upon a hot dish on a little maitre d'hotel butter, decorate with watercress, and serve.

Ruddy Ducks, Roasted Pick, singe and draw, wiping well a good, fat ruddy duck, and dredge inside a pinch or two of salt, then draw its head through an opening at the base of the neck and put it in a roastingpan, add a little more salt and set it in a brisk oven, cooking for about ten minutes. When it is done put it on a hot dish, untruss and pour a little good white broth inside the bird; cut in slices, garnish with a little fried hominy, together with some currant jelly.