DUCK

Singe off all the small feathers; cut off neck and wings, which may be
used for soup; wash thoroughly and rub well with salt, ginger and a
little pepper, inside and out. Now prepare this dressing: Take the
liver, gizzard and heart and chop to a powder in chopping bowl. Grate in
a little nutmeg, add a piece of celery root and half an onion. Put all
this into your chopping bowl. Soak some stale bread, squeeze out all the
water and fry in a spider of hot fat. Toss this soaked bread into the
bowl; add one egg, salt, pepper and a speck of ginger and mix all
thoroughly. Fill the duck with this and sew it up. Lay in the
roasting-pan with slices of onions, celery and specks of fat. Put some
on top of fowl; roast two hours, covered up tight and baste often. Stick
a fork into the skin from time to time so that the fat will try out.


ROAST DUCK

Draw the duck; stuff, truss and roast the same as chicken. Serve with
giblet sauce and currant jelly. If small, the duck should be cooked in
an hour.


DUCK À LA MODE IN JELLY

One duckling of about five pounds, one calf's foot, eight to ten small
onions, as many young carrots, one bunch of parsley. Cook the foot
slowly in one quart of water, one teaspoon of salt and a small bay leaf.
Put aside when the liquor has been reduced to one-half. In the meanwhile