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Stewed Duck with Olives

Prepare and truss a duck, making it as plump as possible, and squeeze lemon juice over it, rubbing it in. Put the duck in a stewpan with a good-sized piece of butter, and brown it all over; stir in one dessertspoonful of flour, and when brown add one breakfast cupful of broth. Remove the kernels from some olives (by peeling them thick), scald them in boiling water, and when the duck is nearly done, add them to the stewpan and cook. When ready, dish the duck and arrange the olives around it; skim the fat off the gravy, pour it over the duck, and serve.