874 | Canvas-back Ducks, Roasted.
—Procure two fine, fat canvas-back ducks, pick, singe, draw well, and wipe neatly; throw a light pinch of salt inside, run in the head from the end of the neck to the back, truss nicely, and place in a roasting-pan. Sprinkle a little salt over, put them in a brisk oven, and let cook for eighteen minutes; arrange on a very hot dish, untruss, throw two tablespoonfuls of white broth (No. 99) into each duck, and serve with six slices of fried hominy (No. 1035), and currant jelly.