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Roast Redhead Ducks

Pick, singe, draw and neatly wipe two fine, fat redhead ducks. Season the inside of each with a good half teaspoon salt, cut the neck of each duck near the carcass, run in the head from the end of the neck to the back of each duck and nicely truss. Place a small branch of celery inside of each bird, place them on a roasting pan and spread a teaspoon melted butter on the surface of each. Sprinkle a very little salt over them. Set in a brisk oven to roast for from sixteen to eighteen minutes. Remove, untruss and take out the celery. Dress on a hot dish. Skim off the fat from the gravy, drop in two tablespoons hot water, lightly mix and boil on the range for one minute, then strain the gravy over the ducks and serve with six pieces of fried hominy and currant jelly separately.