Roast Duck

Clean and prepare them as other poultry. Crumb the inside of a small loaf of baker's bread, to which add three ounces of butter, one large onion chopped fine, with pepper and salt to taste. Mix all well together. Season the ducks both inside and out with pepper and salt. Then fill them with the dressing, and skewer tightly. Place them on the pan, back upward; dredge a little flour over, with water sufficient to make gravy. When a nice brown, turn them over. Baste frequently; and when done, send to the table hot, and eat with cranberry sauce.

Cold Ducks Stewed With Red Cabbage

Cut cold ducks into convenient pieces, and warm them very gradually in some of their gravy. Shred some red cabbage very fine, wash it, and drain it on a sieve; put it to stew with some butter, and a little pepper and salt, in a stew-pan closely covered, shaking it frequently. If it should get too dry, add a spoonful or two of the gravy. When well done and tender, add a small glass of wine or vinegar; lay it on a dish; place the pieces of duck upon it, and serve.

Cold Duck Stewed With Peas

Put a pint of the cold duck gravy and a pint of green peas together in a stew-pan, and let them stew until the peas are soft; then add a glass of red wine, or this may be omitted. Add some onion chopped small, or garlic, if liked, and a little more gravy, to make up the loss by stewing. Season with lemon peel, Cayenne pepper and salt. Put in the duck, and warm gently, under a close cover. Add a little walnut catsup, and serve hot.

Hashed Cold Duck

Cut the duck in pieces, season with pepper and salt. Slice some cold ham very thin. Lay the duck and ham in a stew-pan, put some pieces of butter rolled in flour, with enough water to keep it from burning. As soon as it comes to the boil add a glass of Madeira wine, and serve it with green peas boiled and buttered. The hash should not boil after the wine is poured in, but be taken off the fire immediately.