Miss Corson's practical American cookery and household management

After a canvas-back has been dressed, put it before a very hot fire, and quickly brown it ; let it cook twenty minutes ; then season it with salt and pepper, and serve it hot, with celery and currant-jelly. CANVAS-BACK DUCK, PHILADELPHIA STYLE. Pluck, singe, and draw the duck, wipe it on a wet towel, truss the head under the wing, put the bird in a drippingpan 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. BROILED CANVAS-BACK DUCK, DELMONICO STYLE. Dress the duck, split it down the back, rub salad-oil all over it, and season it with salt and pepper ; put it between the bars of a double gridiron, and broil it over a very hot fire for twelve minutes, first exposing the inside to the fire. While the bird is being broiled, melt two tablespoonfuls of butter by a very gentle heat ; mix with the butter a tablespoonful of chopped parsley, the juice of a lemon, a saltspoonful of salt, and a very little pepper ; when the duck is broiled, lay it on a hot dish, pour the melted butter over it, and serve it hot at once. ROAST WILD DUCK. Pluck and singe the duck, wipe it with a wet towel, draw it carefully, and skewer the legs and wings in place. Put [illustration: ROASTS (rotis). 359] into the duck a whole onion peeled, plenty of salt and pepper, and a glass of claret, and lay it carefully in a drippingpan just large enough to hold it. If the duck is of medium size, bake it in a hot oven, or roast it before the fire, for fifteen minutes ; if large, let it cook twenty minutes ; serve it hot with the gravy it yields in cooking, and a dish of currantjelly. FILETS OF WILD DUCK, WITH OBANGE-SAUCE. For this dish, use only the breast or filets of wild duck, either broiled or roasted rare. While they are being cooked, cut the rind of a Seville or bitter orange in small shreds, and squeeze the juice ; put the orange rind and juice into a saucepan with a gill of broth, and a glass of madeira, season the sauce palatably with salt and cayenne, simmer it for five minutes, and then serve it with the filets of wild duck. ROAST WIDGEON. Pluck and singe a pair of widgeons, cut off the heads and claws, draw the birds without breaking the entrails, and wipe them with a wet cloth ; rub them all over with cold butter,^ dredge them with flour, and either roast them before a hot fire for fifteen minutes, or bake them about twenty minutes. Carefully preserve all the gravy that flows from them ; when they are nearly done, dust them with salt and pepper ; serve them hot directly they are done, with the gravy which flows from them, and currant-jelly, or with orange essence made as follows. ORANGE ESSENCE SAUCE. Chop very fine two, peeled shallots or one onion; grate the yellow rind of a large orange ; chop one ounce of ham or bacon very fine ; put these ingredients into a small saucepan, add to them a slight dust of cayenne-pepper, half a pint of the gravy from roast wild fowl, a gill of port-wine, and a saltspoonful of salt, and gently simmer the sauce for