Roast Teal

Sarcelle rôtie


Prepare and roast this bird for twelve to fifteen minutes in the same way as duck or wild duck. Dish it up with watercress garnish and quarters of lemon. It may be also dished up on toast which has been placed in a tin underneath it whilst it was roasting. Hand a sauce in a sauceboat, prepared as follows: Put in a stewpan the juice of a lemon and of an orange, four tablespoonfuls of good flavoured brown sauce, half an ounce of glaze, and two finely chopped eschalots; bring it to the boil and skim it; add a wineglass of port or claret and a dust of castor sugar; tammy it and serve very hot.