Cut open a duck along its spine and remove the backbone. Prepare the following stuffing: Mix together 1½ lbs [minced] veal, 1 spoon washed Finnish butter, 1 white French roll soaked in milk and squeezed out, ¼ nutmeg, 10 ground allspice, and 1–2 raw eggs. Add an omelet made with 4 eggs, an onion, and butter. Pound everything together in a mortar, rub through a fine sieve, stuff the duck, and sew it up. Fry the stuffed duck in a covered stewpan, lined with ¼ lb finely sliced pork fat, root vegetables, and spices. When the duck and vegetables have browned, pour in bouillon, 2–3 spoons at a time, turning the duck occasionally. When the duck is cooked through, remove it from the pan, cut it up, and arrange it on a platter. Add ½ spoon flour to the sauce and mix over the fire. Dilute with 3 glasses bouillon, bring to a boil while stirring, and strain. 3–4 sliced truffles may be added along with a wineglass of Madeira. Bring the sauce to a boil once more and pour over the duck. Surround with pieces of cow’s udder, boiled in salted water and cut up to resemble small cutlets.