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.