Salmi of Ducks.
Cut the meat neatly from the bones, having the slices as nearly as possible of uniform size. Make a gravy of the bones, stuffing, skin, etc., and a quart of water, boiling gently down to one large cupful. Skim and strain this into a saucepan. Add the juice of a lemon, and browned flour for thickening; stir smooth, and lay in the sliced duck. Warm slowly at one side of the range, but do not let it boil. When very hot, pour upon oblong slices of fried toast covering the bottom of a hot dish.