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DUCK (a la Mode)

Take a couple of ducks, divide them into quarters, and lay them in a stewpan with a sprinkling of flour, pepper, and salt. Put a large lump of butter divided into pieces at the bottom of the stewpan, and fry the ducks until they are a nice light brown colour. Remove the frying fat, and pour in half a pint of gravy, and a glass of port; sprinkle more flour and add a bunch of sweet herbs, two or three shallots minced fine, an anchovy, and a little cayenne. When the ducks have been stewing in the gravy for about twenty minutes, if the stewpan has been tightly closed, they will be found done enough. Put the ducks on a dish, take out the herbs, clear off any fat, and serve with the sauce poured over them. Probable cost, 7s. 6d. per couple. Sufficient, a couple of ducks for six or seven persons.