If you think you would prefer a roast of poultry, do try ducks to be
had now. Roast them in any way that experience has taught you is the
best, but when it comes to making the sauce for them, let me have a
word to say. Mince two or three slices of bacon and a small onion and
fry together for five minutes; add to them the juice of an orange and
a wineglassful of port wine, the drippings from the pan in which the
ducks were roasted, and a seasoning of salt and pepper. It's an ideal
September dish, that's what it is. And you might accompany it or
follow it with another that is particularly seasonable, namely,
broiled devilled tomatoes. First you mash the yolks of three
hard-boiled eggs, then you mix with them a saltspoonful of salt, one
teaspoonful each of powdered sugar and mustard, and as much cayenne as
your taste calls for; then stir in three ounces of melted butter, and
when all the ingredients are well blended add three tablespoonfuls of
vinegar. At this stage put the mixture over the fire to reach the
boiling point, and stir in two well-beaten eggs. When it has thickened
a bit stand in hot water on the stove to keep warm while you give a
little attention to the tomatoes. These must be ripe and firm. Cut
them in half-inch slices, broil over a clear fire, place on a hot
dish, pour the sauce over them, and there you are. This makes a really
appetizing breakfast dish as well as a savory dinner course. Try it
some morning, having with it crisp broiled bacon and some dainty rice
muffins, and you will find yourself considerably above par with your
household for the rest of that day at least.