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WILD DUCK (a la Chasseur)

Truss the ducks by twisting each leg at the knuckle and resting the claws on each side of the breast, fixing them with a skewer run through the thighs, and pinions of the wings. Rub the liver over the breast, and roast underdone. Cut the breast into slices without detaching them, catching in a saucepan the gravy that escapes. Add a piece of glaze the size of a walnut, place on the fire, and when hot add four pats of butter, half a glass of port wine, a little coarsely-ground pepper, and the juice of half a lemon. Shake all over the fire, and, when the butter is melted, pour the sauce over, and serve when perfectly cold.