ENGLISH ROAST DUCK

Select a young, fat duck. The lower part of the legs and webbing of the feet should be soft. Singe and draw the duck in the same manner as a chicken. Wipe it inside and out with a damp cloth. Weigh. Fill with potato or bread stufifing. Truss in the same manner as a chicken. Place on a rack in a baking pan, cover the breast with slices of bacon, and put one-half cup water and one-half teaspoon salt in the pan. Bake in a hot oven, allowing twenty min- utes for every pound and twenty minutes over. Serve with giblet sauce. Mrs. John Roland Robertson.

40 BETHANY UNION COOK BOOK