Mallard Ducks Roasted and Broiled—

Draw two singed and clean Mallard ducks, wipe out the insides with a cloth and fill the empty space with some bread dressing combined with butter or chopped suet, thyme, bay leaf, parsley, and a few finely sliced green celery leaves, adding egg-yolks; truss (No. 179), and run a skewer through to fasten them on the spit, then roast basting over with melted butter or oil. The fire should be quite brisk, and if so, twenty minutes will be sufficient to cook them. Dish them up with sliced lemons around, and serve the gravy separately.

Broiled.—Mallard ducks are broiled and dressed the same as canvasback, the only difference to be observed is perhaps a modification in the time of cooking.