When your Ducks are ready prepar'd for the Fire, rub their Inside with
Pepper, Salt, and a little powder of Cloves, a Shallot or two, with a lump
of Butter in the Belly of each of them; then lay them in an earthen glazed
Pan, that will just hold them, and put three Quarters of a Pound of Butter
under and over your Ducks: then pour in a Pint of Vinegar, and as much
Water with some Salt, Pepper, some Lemon-Peel, some Cloves whole, a bunch
of sweet Herbs, and covering the Pan close, let them stew three or four
Hours. Then pass the Liquor through a Sieve, and pour it over your Ducks;
and serve them hot with garnish of Lemon sliced and Raspings of Bread
sifted. This Method serves likewise for Easterlings, Widgeons, Teal and
such like.