(2) Pick, singe, and draw two or three Canvas-Back Ducks✪ Roasted Canvas-Back Duck, wipe them well both inside and out, but without washing them. Do not stuff them, but simply pepper-and-salt them well all over, both inside and out. Have ready a hot baking-pan, put in the ducks, moisten with a little water and fat from the stockpot, or a little sweet lard slightly salted. Place the ducks at once into a hot oven and roast for from twenty to thirty minutes, taking care that they are not overdone. If they are cooked five minutes too long’, they are said to be unfit for the table. Put them on a hot dish, pour round the liquor or serve it in a sauceboat, and serve with fried potato cakes or croquettes, or fried hominy cakes for garnish. A bunch of watercress may also be used for garnish if desired. (3) Dress a Canvas-Back Duck, put it before a very hot fire, and quickly brown it; let it cook twenty minutes, then season with salt and pepper, and serve it hot, with celery and red-currant jelly✪ Browned Canvas-Back Duck. (4) Pluck, singe, and draw the duck, wipe it on a wet towel, truss the head under the wing, put the bird in a dripping-pan in a very hot oven, and bake it for half-an- hour. Have ready a lighted chafing-dish; when the duck is done, transfer it quickly to the chafing-dish, season it with salt and pepper, pour over it the gravy which it has yielded in baking, and serve it at once. (5) Pluck, singe, and draw a Canvas-Back Duck ; truss it, wrap it round with paper, and roast in front of a clear fire, basting continually with gravy. In the meantime fry six sliced yams (sweet potatoes) to a light colour, dust them over with salt and pepper, arrange on a dish, put the bird on them, and add 1 winoglassful of port wine to the gravy ; boil up once, and pour round. CAPE BRANDY— A spirit distilled from grapes and aromatic herbs and spices in the Cape Colony. It is much used for fortifying inferior European wines, and cheap champagnes. CAPERCAILZIE. — This bird ( Tetrao urogallus) sometimes also called Capercailie, Wood-grouse, or Cock of the Woods, is not often met with, although it is occa- sionally shot on the Scottish moors and highlands. The male is very handsomely plumaged, being variegated with black, brown and white, and dark green over the chest. Above the eyes are scarlet patches of naked skin ; these serve to distinguish it from all others, especially when taken in conjunction with the appearance of the feet, which are freely feathered down to the tips of the toes. The flesh is considered exceedingly delicate and fine- flavoured, and, as the Capercailzie is a large bird, fre- quently weighing as much as 141b. or 151b., it is usually treated, cooked, dressed, and carved the same as a turkey. At one time the Capercailzie was commoner in the north of Great Britain than partridges or pheasants are in the south ; but whether from disease, incontinent slaughter, or some other cause, it has become comparatively scarce.

AI-modernized reading of the original text

(2) Pick, singe, and draw two or three Canvas-Back Ducks, wipe them well both inside and out, but without washing them. Do not stuff them, but simply pepper-and-salt them well all over, both inside and out. Have ready a hot baking-pan, put in the ducks, moisten with a little water and fat from the stockpot, or a little sweet lard slightly salted. Place the ducks at once into a hot oven and roast for from twenty to thirty minutes, taking care that they are not overdone. If they are cooked five minutes too long, they are said to be unfit for the table. Put them on a hot dish, pour round the liquor or serve it in a sauceboat, and serve with fried potato cakes or croquettes, or fried hominy cakes for garnish. A bunch of watercress may also be used for garnish if desired. (3) Dress a Canvas-Back Duck, put it before a very hot fire, and quickly brown it; let it cook twenty minutes, then season with salt and pepper, and serve it hot, with celery and red-currant jelly. (4) Pluck, singe, and draw the duck, wipe it on a wet towel, truss the head under the wing, put the bird in a dripping-pan in a very hot oven, and bake it for half-anhour. Have ready a lighted chafing-dish; when the duck is done, transfer it quickly to the chafing-dish, season it with salt and pepper, pour over it the gravy which it has yielded in baking, and serve it at once. (5) Pluck, singe, and draw a Canvas-Back Duck ; truss it, wrap it round with paper, and roast in front of a clear fire, basting continually with gravy. In the meantime fry six sliced yams (sweet potatoes) to a light colour, dust them over with salt and pepper, arrange on a dish, put the bird on them, and add 1 winoglassful of port wine to the gravy ; boil up once, and pour round. CAPE BRANDY— A spirit distilled from grapes and aromatic herbs and spices in the Cape Colony. It is much used for fortifying inferior European wines, and cheap champagnes. CAPERCAILZIE. — This bird ( Tetrao urogallus) sometimes also called Capercailie, Wood-grouse, or Cock of the Woods, is not often met with, although it is occasionally shot on the Scottish moors and highlands. The male is very handsomely plumaged, being variegated with black, brown and white, and dark green over the chest. Above the eyes are scarlet patches of naked skin ; these serve to distinguish it from all others, especially when taken in conjunction with the appearance of the feet, which are freely feathered down to the tips of the toes. The flesh is considered exceedingly delicate and fineflavoured, and, as the Capercailzie is a large bird, frequently weighing as much as 141b. or 151b., it is usually treated, cooked, dressed, and carved the same as a turkey. At one time the Capercailzie was commoner in the north of Great Britain than partridges or pheasants are in the south ; but whether from disease, incontinent slaughter, or some other cause, it has become comparatively scarce.

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Roasted Canvas-Back DuckBrowned Canvas-Back DuckRoasted Duck with Yams

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