Name: Roast Duck #1
Ingredients: 4 Ducks; Bacon drippings; Flour; 1 Apple; 1 Onion; Celery; 1 cn (13.75-oz) consomme; 1 cn Water; 1 c Sherry

The person of Christ appeared ineffably excellent, with an excellency great enough to swallow up all thought and conception…which kept me, the bigger part of the time, in a flood of tears and weeping aloud. I felt an ardency of soul to be…emptied and annihilated, to lie in the dust and be full of Christ alone; to love Him with a holy and pure love; to trust in Him; to live upon Him; to serve and follow Him, and to be totally wrapped up in the fullness of Christ, and to be perfectly sanctified and made pure, with a divine and heavenly purity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
		Game	8	Servings

INGREDIENTS

4		Ducks
		Bacon drippings
		Flour
1		Apple
1		Onion
		Celery
1	cn	(13.75-oz) consomme
1	cn	Water
1	c	Sherry

INSTRUCTIONS

Rub ducks with bacon drippings, then pat with flour (this is to keep the
ducks from browning too soon). Stuff each duck with 1/4 apple, 1/4 onion
and celery. Place in roasting pan; pour on consomme and water. Bake,
covered at 275 for 4 hours, basting frequently. Add wine and bake 1/2 hour
more. Scrape flour off ducks and brown.
MRS FLORA BELLE ANDERSON
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR  72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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