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DUCKLING, BRAISED (a la Bourgogne)

Clean and truss the duckling. Fill it with a stuffing of mashed potatoes rubbed through a sieve, mixed with egg-yolk and powdered herbs, and well-seasoned with pepper. Line a pan with three or four slices of bacon, place on this a sliced carrot and six small button onions previously browned in a little butter over a hot fire. Add two thin slices of lemon and lay the duckling on top. Moisten with a glass of Burgundy, and put the pan into a hot oven for ten minutes to allow the duckling to get browned. Take the pan out, add a little more wine, and braise over the fire or in the oven until quite done. About ten minutes before it is done add a gill of brown sauce. Place the duckling on a hot dish, surrounded with the small onions. Boil up the sauce in the pan, strain it and remove the fat; season, reduce it to a proper consistency, pour some over the bird, and send the remainder to table in a sauce-boat. Probable cost, 5s.