These are trussed in the same manner as wild duck, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, and a cut lemon.
Time: 1/4 hour; if liked well done, 20 minutes.
Sufficient: 2 for a dish.
Seasonable from October to February.