Procure two fat wild ducks, place them in a baking-tin, sprinkle the breasts with a little flour and seasoning, cover with a piece of buttered paper, and bake thirty minutes in a hot oven, removing the paper a few minutes before wanted, to allow the breasts to brown. Place in a stewpan one pint of stock-broth, one bay-leaf, a few allspice, a sprig of thyme, a small pot of red currant jelly, a little roux, and some seasoning; boil all together ten minutes, strain through a fine hair sieve, add a little soy and a glass of port wine. Dish the ducks on a hot dish, and pour some of the boiling sauce over them, and send the rest in a boat, and one lemon cut into small pieces on a plate to be handed round with the duck.