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DUCK (a la Bearnoise)

Stew a duck in a little broth, half a glass of white wine, and a bunch of herbs (bouquet garni). Put into another stewpan seven or eight large onions cut in slices, and a bit of butter, put on the fire, and turn often till they get a good colour. Add a pinch of flour, moisten with the liquor the duck was stewed in. Stew the onions, and reduce the sauce; skim off the fat, and add a squeeze of lemon; pour it over the duck, and serve. Probable cost, 5s.