Singe and draw, but do not wash the ducks. Wipe them, inside and out, with a soft, damp cloth. Cut off the pinions and tie what is left of the wings to the bodies. Instead of stuffing them, pepper and salt the cavity of the body, wash out with salad oil and lemon-juice and put a teaspoonful of currant jelly, or three or four cranberries, in each. Put into your covered roaster; pour half a cupful of boiling water into the dripping-pan beneath; cover closely and cook half an hour, basting three times. Uncover, wash all over with a mixture of butter and lemon-juice, and brown.

Send currant jelly around with them.