Method.—Roast the wild duck nicely before a clear fire for thirty or forty-five minutes, basting it constantly with butter.
Sprinkle over it a little cayenne and salt, and a few drops of lemon juice.
Serve the gravy in a tureen.
If liked, a glass of port wine may be poured over the duck.
Partridges.
Partridges should be nicely roasted before a clear fire from twenty-five to thirty minutes.
Serve with a little gravy and bread sauce.
Browned crumbs are also handed with them.