COOKING WILD DUCKS. 



HE only admissible way for cooking wild 

 fowl of every description is roasting on 

 the spit, with the exception, perhaps, of 

 teal, which may be broiled on the grid- 

 iron. 



Those ducks that are fishy alone re- 

 quire any kind of stuffing; and, when 

 stuffing is necessary to render them 

 palatable, we consider a puddle-duck quite their equal, if not 

 superior. 



Ducks ought to be roasted on the spit, and never baked* in an 

 oven, as is too frequently done by careless and ignorant cooks. 

 Baking renders them dry, rank, and tasteless, while roasting 

 makes them juicy and tender. 



Cooks are not generally partial to the cooking of game, as it is 

 oftentimes attended with a good deal of extra labor, (picking and 

 cleaning the birds, &c.,) and, if not closely watched, will deceive 



their employers as to the mode of cooking it. They find it at 



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