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Roasted Wild Duck

Prepare a wild duck, cut off the head and neck, scald the feet, and truss them with the duck in the same way as a fowl. Put the duck close to a sharp fire for a few minutes to brown, then move it a little way back, and baste continually with butter till done; just before it is taken up dredge with flour. In the meantime soak the necks and gizzards in a pint of water over the fire till the water is reduced to one-half pint, or in place of water use one-half pint of veal gravy; put into this a slice of lemon or orange, one onion, three or four leaves of basil, a blade of mace, a little pepper and salt, and boil together for a few minutes, then strain; add a wineglassful of port wine, and the juice of a lemon or orange. Dish the ducks when done, pour the gravy over them, and serve.