Broiled Bird Breasts
Remove breasts from ducks, grouse, or ptarmigan. Skin and clean well.
Soak in a strong salt water solution for several hours. Drain and wipe dry.
Rub with vegetable oil and salt and pepper. Place in a shallow pan on a rack.
Broil in a very hot oven for 15-20 minutes. Glaze with currant jelly and
serve at once with Rice Mingle.