Clean the ducks carefully. Truss them in shape, dust with pepper, brush with butter, put them in a baking-pan, and add a half cup of stock. Run in a very hot oven; in a moment the stock will evaporate and there will be sufficient fat in the pan to baste the ducks; do this two or three times for three-quarters of an hour. All red meats should be served rare, and wild duck is one of the reddest of meats.

Many of the water birds living upon fish have a decided fishy flavor; this may be overcome by filling the bodies with finely chopped celery and rubbing the breast with onion.

A Simple Game Pie

Boil one cupful of rice in plenty of water for half an hour. Drain, and add half a cupful of milk, a teaspoonful of salt, a saltspoonful of pepper and a tablespoonful of butter. Beat and mix well. Cut the birds in halves or quarters according to the size; put them in a baking-dish, season with salt, pepper, chopped onion and chopped parsley. Rub together two tablespoonfuls of butter and two of flour, add a pint of water or stock, stir until boiling; add a teaspoonful of Worcestershire sauce and one of salt. Pour this hot over the game; cover with a crust of rice, brush with milk, and bake in a moderate oven for one hour.