Procure two fine fat canvas-back ducks, pick, singe,
draw, and wipe carefully ; 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 into each duck,
and serve with six slices of fried hominy and currant jelly.
 

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