PUT two dozen of roasted chestnuts peeled into a pint of rich gravy, with a few leaves of thyme, two small onions, a little whole pepper, and a bit of ginger. Take a fine tame duck, lard it, and half roast it, then put it into the gravy, let it stew ten minutes, and add a quarter of a pint of red wine. When the duck is enough take it out, boil up the gravy to a proper thickness, skim it very clean from fat, lay the duck in the dish, and pour the sauce over it. Garnish with lemon.