When served the breast only is carved. Stick the fork straight and firmly into the middle of the breastbone, commence from the neck down to the back, straight to the backbone, and around the back; then from the point of starting around the collarbone. Cut the joint off the wing. Commence cutting again from the point of starting; carefully and gently carving off the entire breast so that no meat remains. Proceed precisely the same with the other side. When finished there will remain only the carcass. The more quickly the duck is cooked the finer flavored it will be; and the hot dish for serving and also hot plates should always be ready before the ducks are done. The ducks should never be overdone.

Broiled Canvas-Back Ducks

Take a fine fat canvas-back duck, pick, singe, draw and wipe it thoroughly. Split it through the back without detaching the pieces, lay on a dish to season with a pinch of salt, half a pinch of pepper, and one tablespoonful of oil. Roll the duck well in it and broil for seven minutes on both sides. Dress it on a hot dish, spread over one-half gill of maitre d'hotel butter, decorate with a bunch of watercress, and serve.

Roasted Canvas-Back Ducks

Procure a fine fat canvas-back duck, pick, singe, draw thoroughly, and wipe it; throw inside a light pinch of salt, run in the head from the end of the head to the back, truss it and place in a roastingpan. Sprinkle on a little salt, put it in a brisk oven, and cook for eighteen minutes; arrange on a very hot dish, untruss, throw in two tablespoonfuls of white broth, and serve with six slices of fried hominy for garnish, and currant jelly on a dish.

Red-head and mallard ducks are prepared in exactly the Same way as canvas-back.