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DUCK (a la Francaise)

Lard the breast of a duck with bacon, and put it on the spit before a clear fire for twenty minutes, and then into a stewpan of gravy previously prepared in the following manner. To one pint of beef gravy add two dozen chestnuts, roasted and peeled, two onions, sliced and fried in butter, two sage-leaves, and a sprig of thyme; pepper and salt. When the duck has stewed twenty minutes put it on a dish, add a quarter of a pint of port wine to the gravy, a little butter and flour to thicken, pour it hot over the duck, and serve. Probable cost, 3s. to 4s. Sufficient for four or five persons.