Ruddy Ducks, Roasted

This duck is roasted either on the spit or in the oven. Pick and take off all the down; singe, wipe and draw, then cut off the wings near the body, suppress the necks, turn in the feet and truss, the same as canvasback (No. 179). Put them to roast on the spit or in the oven for twelve to fifteen minutes according to the heat of the fire and the size of the duck, keeping them rare; take them off and serve with a little clear gravy (No. 404) poured over and garnish with quartered lemons; serve.