Larded Ducks.
After cleaning and washing, lard the breasts of a pair of ducks with narrow strips of bacon. You must have a larding-needle for this, since both ends of the lardoons must project upon the same surface. Half roast the ducks; put on in a saucepan, with two cups of broth made by abstracting a cup of jelly from your soup-stock, thinning it with boiling water and seasoning it. Add a chopped onion and a glass of claret. Stew half an hour, or until tender; dish; take the fat from the gravy, thicken, boil and pour half over the ducks, the rest into a boat.