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Duck, Wild, with Port Wine

Take a freshly-killed wild duck. Truss it, and cover it with a strip of fat pork and a sheet of paper. Cook in a brisk oven for twenty minutes. Garnish with watercress and potato chips, and send to table with a port wine sauce made as follows. Fry an onion in butter with a bouquet garni, moisten with one pint of stock reduced to a demi-glace, boil and skim; strain, add a tea-spoonful of red-currant jelly, and a glass of port wine, and boil up. Probable cost, 4s. 6d.