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Broiled Teal Ducks

Choose three fine, fat teal; pick, singe and dry them; cut off their heads and split the birds into halves without separating the parts. Place them on a dish and season with one pinch of salt, one-half pinch of pepper and one tablespoonful of sweet oil. Roll them well in it and put them to broil over a moderate fire for seven or eight minutes on either side. Have in readiness a hot dish with six large slices of toasted bread; divide the teal and lay one-half of them on the top of each Spread over one gill of maitre d'hotel butter, garnish with a little watercress, and serve.