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Widgeon, Roasted

Rub the breast of the widgeon with the liver till it is red. Truss it securely, and put it down before a clear fire. Flour it, and baste frequently till done. Serve on toast in a dish, and send the gravy to table with it. It is generally preferred that a widgeon should be undercooked. If liked, it may be stuffed with the liver pounded and mixed with bread-crumbs, a little pepper, salt, and grated lemon-rind, bound together with the yolk of an egg. Time to roast the widgeon, a quarter of an hour; if liked well done, twenty to twenty-five minutes. Probable cost, 1s. each. Sufficient, two for a dish.