Teal Ducks, Roasted

This is a small kind of wild duck, the meat being quite nutritious and of an excellent flavor the blue wings are preferred to the green. Prepare the teal (No. 179), roast before a brisk fire for ten to fifteen, minutes either on the spit or allow the same time in the oven. When done to perfection salt over, untruss and serve on a hot dish either whole or carved, each one to be divided in four pieces. Dress the legs on the bottom of the dish with the breasts over, glaze, then pour into the bottom a little good gravy (No. 404); surround the birds with slices of lemon cut in two through the center.