Duckling, with Bigarade Sauce

Make a small hash with some fresh pork, the duck's liver and two cooked chicken livers; mix into it a handful of white bread-crumbs, one egg-yolk and two or three spoonfuls of mushrooms, onions and parsley all minced very fine. With this preparation fill a duck's stomach; sew up the apertures, truss and roast it on the spit or in the oven, basting liberally with butter. Drain and dress it on a dish with some clear gravy (No. 404), and serve a bigarade sauce (No. 435) separately.