CANVAS-BACK DUCKS.
Select young fat ducks; pick them nicely, singe, and draw them carefully without washing them so as to preserve the blood and consequently the full flavor of the bird; then truss it and place it on the spit before a brisk fire, or in a pan in a hot oven for at least fifteen or twenty minutes; then serve it hot with its own gravy, which is formed by its own blood and juices, on a hot dish. It may also be a little less cooked, and then carved and placed on a chafing dish with red currant jelly, port wine, and a little butter.