Clean the duck nicely, and put one truffle and a lump of butter about the size of a peanut, with salt and pepper, on the inside. Rub well with salt and pepper and a little butter melted. Take a thin strip of bacon and bind it around the body of the Duck, fastening with a skewer. Place a tablespoonful of butter in the roasting pan, and pour about two tablespoonfuls of water in it, dropping slightly over each Bird. Set in a quick oven and bake for thirty minutes, or until done. The Bird should always be served underdone. Have ready a hot dish, garnished with parsley, and a slice of toast buttered for each bird. Place the Birds on them, sprinkle over chopped parsley, and take the juice in which the Birds have been roasted, pour a little over each Bird, so that it sinks down onto the toast, and squeeze a little lemon juice over each, and serve hot.
The truffle may be omitted, but it is considered very elegant. The Bird is just as good without, however, and it is within the reach of the poorest, simply for the hunting. Serve with a Currant Jelly.