No. 1920
Duck, American Style—Stuffed
Canard Farci a l'Americaine
Singe, draw, and clean well a young duck, fill the insides with an American bread stuffing (No. 61); truss for roasting (No. 179) and roast it either on the spit or in the oven, three-quarters of an hour should be allowed. Dress it on a hot dish and pour a little gravy (No. 404) around, serving more in a separate sauce-boat.