Canvasback Ducks Broiled

Clean nicely and split through the whole length of the back, open entirely to have them perfectly flat, wipe, trim and season with salt and pepper; coat over with oil and put them inside a double boiler sufficiently thick not to have them squeezed too tight; broil over a brisk fire for eight or ten minutes and as soon as done, dress on a buttered half-glaze sauce (No. 413) into which has been added butter, lemon juice and chopped parsley.