875 | Canvas-back Ducks, Broiled.
—Take two fine, fat canvas-back ducks; pick, singe, draw, and wipe them thoroughly. Split them through the back without detaching them, and lay them on a dish to season with a good pinch of salt, half a pinch of pepper, and a tablespoonful of oil. Roll them in well, and put them to broil for seven minutes on each side. Dress them on a hot dish, spread a gill of maître-d’hôtel butter over (No. 145), decorate with a little watercress, and serve.