Required: A couple of ducklings. Butter or good dripping.

Dress and truss the ducklings, leaving the feet on. Rub them well over with a little warmed butter, and roast them before a clear fire for about twenty-five minutes. Keep them well basted, or they will shrink a great deal, and become dry.

Serve on a hot dish with a tureen of good gravy.

Note. Ducklings are never stuffed.

Cost, about 5s. Id.