After dressing, soak them over night in salt and water, to draw out the fishy taste. Then in the morning put them into fresh water, changing several times before roasting. Stuff or not, as desired. Serve with currant jelly.

Wild Duck

To Bake

Use a stuffing or not, as preferred; place an onion in the pan in which they are baking, and baste at first with water, afterward with butter; sprinkle with salt and flour, and brown; half an hour will cook them; make a gravy of the giblets, and serve with currant or cranberry jelly.

To Broil

Split down the back, dip in melted butter, and broil over a clear fire; garnish with lemon slices.

Roast Duck

Prepare the same as for turkey, adding to the dressing two or three finely-chopped onions. Serve with apple sauce or cranberries.

Roast Goose

Two ounces of onions, and half as much green sage, chopped fine, and one coffee cup of bread crumbs, a little pepper and salt, the yolks of two eggs. Do not quite fill the goose, but leave room to swell. Roast from one hour and a half to two hours, and serve with gravy and apple sauce.