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Widgeon, Gravy For

Put a quarter of a pint of veal stock into a saucepan with an inch of thin lemon-rind, three leaves of basil, and a thin slice of onion. Let the liquor boil a few minutes, and strain it. Put with it the clear juice of a lemon or of a Seville orange, and add a glassful of port and a little salt and cayenne. Send it to table very hot. Or dissolve an ounce of fresh butter in a saucepan, stir into it the strained juice of two lemons, and add a little salt and cayenne. Send the gravy to table in a tureen and very hot. Many cooks score the breast of the bird deeply, and pour the gravy over it; but this plan is not to be recommended, because many persons prefer widgeon without gravy. Sufficient for two birds.