TAKE a couple of fine ducks, cut them into quarters, and fry them in butter till they are a light brown. Then pour out all the fat, dust a little flour over them, and put in half a pint of good gravy, a quarter of a pint of red wine, an anchovy, two shallots, and a bundle of sweet-herbs: cover them close, and let them stew a quarter of an hour. Take out the herbs, skim off the fat, and thicken your sauce with a bit of butter rolled in flour. Put your ducks into the dish, strain your sauce over them, and send them to table. Garnish with lemon or barberies.