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Salmis of Wild Duck

Cut off all the flesh from two roasted wild ducks, skin and trim them, and put the meat in a stewpan, Put the bones, trimmings and skins, with four shallots, four onions (one stuck with four cloves), one bunch of parsley and half a bottle of claret in another stewpan, and boil till the liquor is reduced to half its original quantity; then add one and one-half pints of Spanish sauce, and simmer for twenty minutes. Skim, strain through a conical strainer into another stewpan and boil till the sauce coats the spoon. Pour one-fourth of this over the pieces of duck, and set the pan over the fire till they are hot through, but do not boil them. Dish the duck, pour over the remainder of the sauce, garnish with croutons of fried bread, and serve.