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DUCK, DEVILLED (a la Francaise)

Divide a duck down the middle, prick the flesh all over with a skewer, and rub into it a mixture of mustard, pepper, salt, and chutney sauce, then broil or roast. Make a gravy of equal quantities of rich stock, white wine, ketchup, and lemon-pickle (two table-spoonfuls of each), add a little sugar, warm all together, and serve hot over the duck. Time, twenty to thirty minutes to broil.