Roast Duck

Singe and draw a nice fat duck, chop up the liver with the same quantity of fresh fat pork, season and mix in a small finely chopped onion, some chopped parsley, a handful of bread-crumbs passed through a sieve and one egg-yolk; with this dressing stuff the duck's stomach; truss for roasting and cook either on the spit or in the oven for thirty to forty-five minutes, according to its size; baste over several times with butter, salt, and then take it from the spit; untruss and dress it on a dish garnishing around with slices of lemon. Send at the same time a sauce-boat of good gravy taken from the dripping pan, adding a little good stock (No. 194a) to it. This duck may be served plain without dressing if desired.