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DUCK, GRAVY FOR (another way)

Take the necks and gizzards of two ducks, a spoonful of port wine, half an anchovy, a blade or two of mace, a slice of the end of a lemon, an onion, and a little pepper; add a pint of water, and boil to half a pint; strain through a sieve on to a spoonful of browning made of burnt sugar, and pour over the ducks.