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Duck, Hashed

Divide a roast duck into joints, take off the skin and lay them with some good gravy in a stewpan, add a little mixed spice, a glass of port, and a seasoning of salt and cayenne, skim off all fat, and when thoroughly hot thicken with butter and flour, and strain and serve the duck on a dish, the gravy round it, and with a garnish of bread sippets; or cut up the duck and boil the trimmings, adding a sliced onion previously fried in butter to one pint of stock, half a tea-spoonful of chopped lemon-peel, two of lemon-juice, and half a glass of port wine. Season with salt and pepper, and when it has well boiled, skim, strain, thicken, and add it to the duck. Stew, but do not boil. Serve as before with sippets of bread as a garnish. Time, fifteen to twenty minutes to stew. Sufficient for four or five persons.