Ruddy Ducks, Broiled

Select a good, fat ruddy duck and prepare it by singeing; after picking it thoroughly, draw and wipe it well, then split it through the back, but take care not to detach the pieces, then put the duck on a dish with a little salt and half the quantity of pepper, to which should be added a tablespoonful of melted butter, and broil for four minutes on each side. When cooked dress the bird upon a hot dish on a little maitre d'hotel butter, decorate with watercress, and serve.

Ruddy Ducks, Roasted

Pick, singe and draw, wiping well a good, fat ruddy duck, and dredge inside a pinch or two of salt, then draw its head through an opening at the base of the neck and put it in a roastingpan, add a little more salt and set it in a brisk oven, cooking for about ten minutes. When it is done put it on a hot dish, untruss and pour a little good white broth inside the bird; cut in slices, garnish with a little fried hominy, together with some currant jelly.