Fricassee of Duck.
Cut the meat from the bones of yesterday’s ducks, dividing the joints neatly, and slicing the breast, etc. Crack the skeleton to pieces, and put it, with the skin, stuffing, and gristly bits, into a saucepan. Cover with cold water, and stew until a cupful of good gravy is extracted. Strain and season this; put in the sliced duck. Set within a pot of hot water and bring the contents of the inner saucepan almost to a boil. Add a couple of beaten eggs; stir up well and set aside in the hot water, covered, for five minutes. The meat must not actually boil once.