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Ruddy Duck, Roasted

Carefully pick all over two fine, fat ruddy ducks. Draw and neatly wipe the inside of the birds with a towel. Season the inside of each with two saltspoons salt well divided. Run in the head of each from the end of the neck to back with a small branch celery. Truss them nicely. Lay them in a roasting pan. Season with a teaspoon salt over each. Spread a teaspoon melted fat on the breasts of the birds. Place in the oven to roast for eighteen minutes. Remove, untruss, place on a hot dish, remove the celery, throw a teaspoon hot water inside each bird, then serve with six slices hominy around the dish and currant jelly separately.