And suppose you had ducks for your dinner, could you find a better way
than this to serve up what was left of them? Cut as good-sized pieces
as you can and dip them in a little melted butter; season with pepper
and salt, and broil for a minute or so over a hot fire. Arrange the
pieces on a hot dish and pour over them a sauce made in this way: Fry
two or three slices of fat bacon and an onion together for five
minutes; add the juice of an orange and a wineglass of port or sherry
wine with what salt and pepper is needed. Strain it before using. You
will find this so delectable, I dare say, that you will be ready to
declare that the last days of those ducks were better than the first.