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Seasonings (Cut the carcasses of ducks)

Cut the carcasses of ducks into suitable pieces.

Melt in stew-pan some of fat skimmed from leftover gravy, add flour, and when hot put in the ducks and heat through thoroughly. Gradually add hot water and gizzard gravy cooked the day before.

When sufficient water has been added for stock, put in onions, carrots, a bay leaf, two cloves, a little salt and pepper and dash of cayenne. Simmer for one or more hours, uncovering stew occasionally to turn pieces in stock. Add gravy gradually, then the olives, and twenty minutes before serving, the potatoes. Serve with currant jelly.