WIDGEON, Roast.
Ingredients.—Widgeons, a little flour, butter. Mode.—These are trussed in the same manner as wild duck, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, and a cut lemon. Time.—¼ hour; if liked well done, 20 minutes. Average cost, 1s. each: but seldom bought. Sufficient.—2 for a dish. Seasonable from October to February.