Redhead Ducks a la Bareda

These ducks are first to be prepared the same as for roasting; put them in a pan, cover with good fat and roast them in the oven; add one gill of vinegar, a spoonful of powdered sugar, and mignonette pepper; baste the birds several times while cooking and salt over a few moments before removing from the oven. Untruss and strain the stock, suppress all the fat, and place it in a sauce-pan with some espagnole sauce (No. 414) currant jelly, mixing the whole well together, pass through a sieve. Make a sour apple marmalade, drain properly and press it through a very fine sieve, stir in some unsweetened whipped cream; serve these two sauces separately at the same time as the birds.