Duck (Hashed)

Instructions

1. Cut the remains of the cold roast duck into nice joints and put the trimmings in a stewpan with rather more than a pint of weak stock or water.
2. Slice the onion and fry it in a little dripping, then add it to the trimmings.
3. Strain the liquor and thicken it with 1 oz. of butter and flour, then season with cayenne and salt to taste.
4. Add the minced lemon-peel, a dessertspoonful of lemon juice, and the port wine. Boil it up and skim well.
5. Lay the remaining pieces of duck in this gravy and let them get thoroughly hot by the side of the fire, but do not let them boil; they should soak in the gravy for half an hour.
6. Garnish with sippets of fried bread.