Roast Duck

Duck rolled in flour, baked in a hot oven and served with olive sauce and peas.

Truss the birds, having first removed the pinions, legs, crop, entrails and oil-bags; rub a little butter over them and dredge with flour, salt and pepper, and roast in a hot oven for twenty or thirty minutes. If preferred stuffed, peel, core and quarter some apples and fill the body with them, removing them when the bird is done, as they are not fit to eat, the flavor being too strong. Serve with olive sauce and green peas.