Widgeon, Roast
INGREDIENTS.- Widgeons, a little flour, butter. AVERAGE COST, 1s. each.
These are trussed in the same manner as wild duck, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them con- WINE SAUCE. tinually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, and a cut lemon.
TIME- hour; if liked well done, 20 minutes.
SEASONABLE from October to February.