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Ragout of Duck

2 heaping tablespoonfuls (2 ozs.) butter I heaping tablespoonful (I oz.) flour I pint (2 cups) stock 3 shallots A few sprigs of parsley I teaspoonful lemon juice Salt and pepper I teaspoonful red currant jelly 1½ teaspoonful meat extract Few drops kitchen bouquet Cut the duck into neat joints. Melt the butter in an earthenware pan, toss the pieces of duck in it, then sprinkle in the flour, and fry it a light brown color; then add the stock, stirring it in smoothly. Add the parsley, lemon juice, shallots, jelly, kitchen bouquet, and meat extract.

Put on the lid and let it simmer for thirty minutes. Season it nicely. Pin a napkin round the casserole and serve it hot. 4 squabs I onion