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Grilled Widgeons

Remove the heads, neck and wings from a brace of widgeons, split them down the back and truss as for spatchcock. Remove the breast-bones and rub the interior of the birds with mushroom powder. Put the trimmings and bones into a stewpan with the gizzards and livers, one teaspoonful of made mustard, one wineglassful of port wine, salt, pepper and cayenne to taste, a small quantity of brown stock, and boil gently for half an hour. Lay the birds on a gridiron and broil them over a clear fire, turning them when done on one side. When cooked, lay the birds on a hot dish, squeeze the juice of half a lemon into the gravy and strain it over them. Serve while very hot. Mallard or pintail can be used in place of widgeons if preferred.