COOKING WILD DUCKS. 477 



times much more convenient to put a couple of ducks in an oven 

 to bake than on the spit, owing to the low state of the fire or to the 

 circumstance that the spit is used for some other purpose far less 

 necessary. When this is done, the fowls are sure to be spoiled. 



Ducks require but a short time to roast, and, when cut into, 

 from every pore should exude a rich and high-colored blood ; this 

 will not be the case if the fowl be cooked too much, or baked in 

 an oven. There should always be sufficient of its own drippings 

 to baste it with; if not, however, a little butter and a little Port 

 or Madeira will not in such cases harm them. 



It will require about twenty-five or thirty-five minutes properly 

 to roast a canvas-back. It should be served up with fresh crisp 

 celery, potatoes mashed and baked, or plainly roasted. 



Some persons like currant-jelly with these ducks. We do not ; 

 nor do we relish them so well when half-roasted and finished on 

 the chafing-dish with jelly, &c. We much prefer them perfectly 

 au naturel. Canvas-backs should neither be picked nor drawn 

 till a short time before they are to be cooked, nor should they be 

 Boaked in water; in fact, they should not even so much as be 

 washed out after being cleaned. Other kinds of wild duck, less 

 delicate, may be picked and soaked in water two or three hours 

 before cooking, without injury, — rather with benefit. 



A small onion, or a few small slices of pared lemon, put in the 

 inside of a strong fowl of any kind, will in a measure correct its 

 disagreeable flavor and render the flesh more mild to the taste. 



The following receipt, taken from Hawker, will be found an 

 excellent sauce for all kinds of duck that require an artificial or 

 made dressing: — 



Port wine or claret 1 glass ; 



Sauce h la Russe* (the older the better) 1 tablespoonfulj 



Catsup (walnut or mushroom) 1 " 



Lemon-juice 1 " 



Lemon-peel 1 slice ; 



* See Francatelli's French-Cookery, Receipt No. 35. If these herbs are not at 

 hand, substitute others. 



