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Roast Teal Ducks

Singe, draw and truss the required number of birds, wipe them with a wet towel, cut off the heads and feet. Put one tablespoonful of butter, one saltspoonful of salt, and one saltspoonful of pepper in each bird, and lay them in a dripping pan; peel an onion, put it into the pan with the teal, set the birds in a very hot oven, and bake them for twenty minutes, basting them every five minutes, adding more butter if it is required for basting. Just before serving the birds, season them with salt, and serve with a sauce made up as follows, while they are being cooked: Peel and chop fine a shallot or onion, put it over the fire with one tablespoonful of butter, and when the butter begins to brown, stir in one tablespoonful of flour; when the flour is brown add one-half pint each of port wine and boiling water, one teaspoonful of salt, one-fourth teaspoonful of pepper and a little grated nutmeg. Stir the sauce until it boils, then keep it hot. When the birds are done, pour the drippings from them into the sauce, mix them well with it, and serve hot.