ROASTED DUCK
Clean, draw and truss the duck, or ducks, wash them nicely, salt and pepper them, and get ready a sage and onion stuffing (see roast goose) or stuff with mashed potatoes, or bread, butter, onions, pepper and salt mixed, and bound together with an egg.
BROILED TEAL DUCK
Split the duck like a partridge down the back, broil on clear coals, butter freely, and serve on buttered toast; pepper and salt when broiled, just before putting on the butter; if salted before it extracts the fine flavor.
WILD DUCKS
There are several kinds of ducks South, and some are very fine. Truss wild ducks and lay them in a pan to bake with a small onion in the body; put butter over them, with a bunch of celery, a little pepper and salt; cook slowly and garnish with lemon. Wild ducks should be wiped dry after they are drawn, and rubbed on the inside with pepper and salt, except the canvas-back, which should be left to its own delicious flavor.
WILD GEESE
Wild geese should be cooked rare, and stuffed with a dressing of bread, butter, and a small quantity of pungent seasoning, such as onion, cayenne, or mustard.
ROAST GOOSE, WITH SAGE AND ONION
Draw a fine fat goose, stuff it with a seasoning of the following mixture: Take four onions, peel them and boil them ten minutes in plenty of water to take from them the strong taste. When the onions have boiled take them from the fire, chop fine, and add to them a large spoonful of sage leaves dried and powdered, then add a cupful of stale white bread crumbs, a teaspoon of black pepper, a little cayenne, and a teaspoon of salt. Mix all together with a cup of milk or beef water, and stuff the goose with it. Put it in the oven and brown it nicely; baste often with butter; when done dish it with its own rich brown gravy, and send to table with a boat of apple sauce.