Have a fine, tender duckling of three and a half pounds ; singe, draw, wipe neatly, and truss. Place it in a roasting-pan, spread half an ounce of butter over, and a pinch of salt. Place it in a brisk oven, and let cook for thirty minutes, not failing to baste it occasionally with its own gravy. Dress it on a hot dish, untie the string, skim the fat off the gravy, add a gill of broth (No. 99), let it come to a boil, then strain the lean part over the duck, decorate with a little watercress, and serve with half a pint of hot apple sauce separately (No. 168).