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From: The Thorough Good Cook

Poultry: 37. Canvas-Back Ducks, Roasted.

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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