glass of port wine, 1 oz. of butter, a little flour, the juice of 1/2
lemon, cayenne and salt to taste.
_Mode_.--Ducks that have been dressed and left from the preceding day
will answer for this dish. Cut them into joints, reserve the legs,
wings, and breasts until wanted; put the trimmings into a stewpan with
the shalots and stock, and let them simmer for about 1/2 hour, and
strain the gravy. Put the butter into a stewpan; when melted, dredge in
a little flour, and pour in the gravy made from the bones; give it one
boil, and strain it again; add the wine, lemon-juice, and cayenne; lay
in the pieces of duck, and let the whole gradually warm through, but do
not allow it to boil, or the duck will be hard. The gravy should not be
too thick, and should be very highly seasoned. The squeeze of a Seville
orange is a great improvement to this dish.
_Time_.--About 1/2 hour to make the gravy; 1/4 hour for the duck
gradually to warm through.
_Seasonable_ from November to February.
ROAST WILD DUCK.