Cut up the carcass of a roasted or braised duck, the meat into neat dice, bones, stuffing, and skin into small pieces. Cover the meat-dice with a marinade of salad oil and lemon-juice, and leave in a cold place while you prepare the gravy or sauce. Cover the bones, etc., well with cold water, add parsley, pepper, and salt, and simmer, after this reaches the boil, for two hours. Strain, thicken the gravy with browned flour rubbed up with a spoonful of butter;add the juice of half an onion, boil up and put in the meat. Draw to the side of the range and let it almost, but not quite, boil. Take out the meat and arrange neatly upon a flat dish. Add to the gravy half a can of champignons (or, if you can get them, fresh mushrooms are far better). Simmer three minutes and pour over the meat.

Garnish with sippets of fried bread.