off the sedgy or fishy taste, remove the carrots, cut up the ducks, and put them into a stew-pan with just sufficient water to cover them, and some bits of butter rolled slightly in flour. Cover the pan closely; and let the ducks stew for a quarter of an hour or more. Have ready a mixture in the proportion of a wine-glass of sherry or madeira; the grated yellow rind and the juice of a large lemon or orange, and one large table-spoonful of powdered loaf-sugar. Pour this over the ducks, and let them stew in it about five minutes longer. Then serve them up in a deep dish with the gravy about them. Eat the stewed duck on hot plates with heaters under them.
Cold roast duck that has been under-done is very fine stewed as above. Venison also, and wild geese.
TO ROAST CANVAS-BACK DUCKS.— Having trussed the ducks, put into each a thick piece of soft bread that has been soaked in port wine. Place them before a quick fire and roast them from three quarters to an hour. Before they go to table, squeeze over each the juice of a lemon or orange; and serve them up very hot with their own gravy about them. Eat them with currant jelly. Have ready also a gravy made by stewing slowly in a sauce-pan the giblets of the ducks in butter rolled in flour and as little water as possible. Serve up this additional gravy in a boat.
CANVAS-BACK DUCKS DRESSED PLAIN.—Truss the ducks without washing; but wipe them inside and out with a clean dry cloth. Roast them before a rather quick fire for half an hour. Then send them to table hot, upon a large dish placed on a heater. There must also be heaters under each plate, and currant jelly on both sides of the table, to mix with the gravy, on your
