Wild Ducks, Hunters’ Style

• 2 Fine Canvasback Ducks
• ½ Pint of Veal Broth, Consomme or Water
• A

Pick the ducks; singe, draw, and, after rinsing clean within, wipe neatly within and without. Cut off the wings, legs and breasts; then take the two carcasses and sprinkle rightly with salt and place in the oven to bake about six minutes. Then remove the carcasses and hash them up. Put them into the saucepan; and add a pint of veal broth, Consomme, or water in lieu of either of these. Ad