Bone a duckling by placing it on your board and opening it at the
back-bone, which is first to be taken out, then lay it out flat: take
out the other bones singly, and cover the interior with forcemeat of
fowl (No. 122), filling up every cavity and making it perfectly level on
the top, put some thin slices of bacon at the bottom of a deep sauté-pan
with a bunch of parsley and a few onions in slices, lay the duckling
over and cover with white stock, lay a sheet of buttered paper over and
put it in a slow oven for one hour or more till tender, take it up, lay
it on a dish free from the bacon or onions, place another dish over and
press it till cold, then cut it into pieces the size and shape of the
other fillets above, warm them in a sauté-pan in a little good stock,
dress them in crown and serve in any of the preceding ways.