DUCK

Singe off all the small feathers; cut off neck and wings, which may be used for soup; wash thoroughly and rub well with salt, ginger and a little pepper, inside and out. Now prepare this dressing: Take the liver, gizzard and heart and chop to a powder in chopping bowl. Grate in a little nutmeg, add a piece of celery root and half an onion. Put all this into your chopping bowl. Soak some stale bread, squeeze out all the
water and fry in a spider of hot fat. Toss this soaked bread into the bowl; add one egg, salt, pepper and a speck of ginger and mix all thoroughly. Fill the duck with this and sew it up. Lay in the roasting-pan with slices of onions, celery and specks of fat. Put some on top of fowl; roast two hours, covered up tight and baste often. Stick a fork into the skin from time to time so that the fat will try out.