GAME. 193 



the Black Duck, and the Broad-bill frequent rivers and the 

 sea-shore, in the latitude of the Middle States, and are in 

 the markets of the Atlantic cities from fall till late in spring. 



The Virginia Gray Duck, which is largely exported from 

 that State, is a choice duck for the table. They are sold 

 sometimes for fifty cents per pair. 



The Blue and Green Tail Duck has also a high reputation. 



Canvas-back ducks are trussed, wiped out with a clean 

 cloth, but not washed, roasted rare for about twenty minutes 

 or half an hour before a good fire. Currant-jelly should al- 

 ways be on the table to mix with the gravy of such as fancy 

 it, and heaters provided for each plate. 



Where sea-ducks are tough and fishy, they must be stuffed 

 in the body with sliced carrot, and parboiled for twenty min- 

 utes, then relieved of the carrot and roasted, basting with 

 fresh butter, and serving with celery, wine, or hot. currant- 

 jelly sauce. Wild ducks may be nicely trussed, and laid in 

 a pan with butter and a small onion in the body of each, 

 laying pieces of butter in the pan, with a bunch of celery or 

 sweet herbs, a little pepper, and salt. Let them stew slowly, 

 covering the pan ; when done, strain the liquor found in the 

 pan, and pour it hot over the ducks. Garnish with sliced 

 lemon. 



Ducks before going to the pot or spit should be wiped 

 dry, and the river ducks should be rubbed on the inside with 

 pepper and salt, excepting the canvas-back, which should be 

 left to its generous juices as far as possible. 



Wild geese are cooked rare, like ducks, and to the made 

 gravy is added a glass of port or claret, and a little finely 

 chopped onion. Where the wild duck or goose is rank and 

 oily, the dripping-pan should be skimmed, and the seasoning 

 to the gravies should be more pungent; a little cayenne, 

 onion, and made mustard may be used in exceeding nice 

 quantities with advantage. 

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