To Stew Canvas-Back Ducks
Put the giblets into a sauce-pan with a very little water, and a piece of butter rolled in flour, and a very little salt and cayenne. Let them stew gently to make a gravy, keeping the sauce-pan covered. In the mean time, half roast the ducks, saving the gravy that falls from them. Then cut them up, put them into a large stew-pan, with the gravy (having first skimmed off the fat,) and merely water enough to keep them from burning. Set the pan over a moderate fire, and let them stew gently till done. Towards the last, (having removed the giblets) pour over the ducks the gravy from the small sauce-pan, and stir in a large glass of port wine, and a glass of currant jelly. Send them to table as hot as possible.
Any ducks may be stewed as above. The common wild duck, teal, &c., should always be parboiled with a large carrot in the body to extract the fishy or sedgy taste. On tasting this carrot before it is thrown away, it will be found to have imbibed strongly that disagreeable flavor.