Duckling with Green Mayonnaise and Fine Herbs-Broiled and Roasted—

Broiled.—Split a singed, clean young duckling through the back, open it entirely and flatten well, trim neatly cutting off the legs at the first joint, salt and cover with oil; put it in a hinged double broiler, close and broil over a moderate even fire for about eighteen minutes; when done and of a fine color, dress on a hot dish, serve separately a sauce-boat of green mayonnaise fine herb sauce (No. 612).

Roasted.—After singing and drawing the duckling, truss it for roasting (No. 179) and cook either on the spit or in the oven for twenty-five to thirty-five minutes; baste frequently, salt only when cooked, then untruss and dress on a very hot dish, pour some clear gravy (No. 404), over and garnish around with water-cress seasoned with salt and vinegar.