Ducks.
TAKE two ducks properly picked and drawn, dust them with flour, and set them before the fire to brown. Then put them into a stewpan, with a quart of water, a pint of red wine, a spoonful of walnut catchup, the same of browning, an anchovy, half a lemon, a clove of garlic, a bunch of sweet-herbs, with chyan pepper and salt to your taste. Let them stew gently for half an hour, or till you find them tender; then lay them on a dish, and keep them hot. Skim off the fat from the liquor in which they were stewed, strain it through a hair sieve, add to it a few morels and truffles, boil it a quick