To Roast Widgeon, Duck, Teal, or Moorhen
The flavour is best preserved without stuffing; but put some pepper, salt, and a bit of butter in the birds. Wild fowl require to be much less done than tame, and to be served of a fine colour.
The basting ordered in the foregoing receipt takes off a fishy taste which wild fowl sometimes have. Send up a very good gravy in the dish; and on cutting the breast, half a lemon squeezed over, with pepper on it, improves the taste.
Or stuff them with crumbs, a little shred onion, sage, pepper, and salt, but not a large quantity, and add a bit of butter. Slice an onion, and put into the dripping pan, with a little salt, and baste the fowls with it till three parts done; then remove that, and baste with butter. They should come up finely frothed, and not be overdone.
An excellent sauce under that article.