Roast Widgeon

Ingredients

• Widgeons
• a little flour
• butter

Instructions

1. These are trussed in the same manner as wild duck, No. 1022, but must not be kept so long before they are dressed.
2. Put them down to a brisk fire;
3. flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly.
4. Serve with brown gravy, or orange gravy, No. 488, and a cut lemon.