Having picked and singed them, split them down the back and draw them. Cut off the neck and feet. Wash them quickly in cold water and wipe dry, and flatten them slightly to broiling shape with a tap of the cleaver. Lay the duck on a plate, dredge with salt and pepper and brush over both sides with butter. Broil on the gridiron over clear coals, the inside first, about 15 minutes. Serve on a hot dish, with a border of small pieces of toast or green peas with currant jelly or a quartered lemon, or with the follow-sauce.