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Teal, Roasted

Carefully pluck and draw the birds, and truss them like wild duck. Flour them well, and put them down before a brisk fire. Do not baste them for the first two or three minutes, as this will help to keep the gravy in; afterwards baste them liberally. When the birds are nicely browned, and the steam draws to the fire, they may be served. Put them on a hot dish, and serve with a little brown gravy round them; send a little more gravy to table in a tureen. Sprinkle a pinch of cayenne on the breast, and squeeze a little lemon-juice upon it at the moment of serving. Send a cut lemon to table with the birds. A very good hash may be made of the remains of teal. Time to roast, ten to fifteen minutes. Probable cost, uncertain, teal being seldom offered for sale. Sufficient two for a dish.