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Canvasback Duck, Currant Jelly

Pick, singe, draw and neatly wipe two fine, fat canvasback ducks, season inside of each with a teaspoons salt, evenly divided, then run in the head from the back of each duck. Nicely truss, place a small branch celery inside of each bird and lay in a roasting pan. Spread a teaspoon of melted butter on the breast of each, sprinkle a very little salt over them, set in brisk oven to roast for sixteen to eighteen minutes, remove, untruss, take out celery from interior of each and dress on a hot dish. Skim fat off surface of gravy and drop in two tablespoons hot water, lightly mix and boil on range for one minute, strain gravy over ducks and serve with six pieces fried hominy and currant jelly sepa-separately.