Ducks which are no longer in the first flush of youth may be treated satisfactorily in this way.

Joint as for fricassee ; pepper, salt, and flour them. Heat good dripping in a frying-pan and fry a sliced onion to a light brown. Take out the onion, put in the duck, and cook ten minutes, turning two or three times. Put into a saucepan a cupful of stock or consomme, and while it is still cold lay in the jointed duck. Cover and stew slowly until tender, season with pepper and salt, a tablespoonful of tomato catsup, and a dash of lemon-juice. Simmer three minutes, stir in a tablespoonful of brown roux, cook a minute to thicken it, add a glass of sherry, and serve.