For roasting a wild duck, you must have a clear, brisk fire, and a hot spit; it must be browned upon the outside, without being sodden within. To have it well frothed and full of gravy is the nicety. Prepare the fire by stirring and raking it just before the bird is laid down, and fifteen or twenty minutes will do it in the fashionable way; but if you like it a little more done, allow it a few minutes longer;, if it is too much, it will lose its flavor,

Widgeons And Teal

Are dressed exactly as the wild duck; only that less time is requisite for a widgeon, and still less for a teal.