Roast Duckling

Stuffed duckling basted with butter and garnished with fried hominy.

Take a duckling weighing from three to three and a half pounds, singe, draw and wipe; then stuff with forcemeat, place in a roastingpan with half an ounce of butter, sprinkle with salt, and cook in the oven for forty minutes, basting occasionally. Lay the bird on a dish and untruss it; skim the fat off the liquor, add one teacupful of white broth, let it come to a boil, then strain over the bird, and garnish with fried hominy.