Recipes > Meat > Widgeon, to dress

Widgeon, to dress


To eat widgeon in perfection, half roast the birds. When they come to table, slice the breast, strew on pepper and salt, pour on a little red wine, and squeeze the juice of an orange or lemon over; put some gravy to this; set the plate on a lamp; cut up the bird; let it remain over the lamp till enough done, turning it. A widgeon will take nearly twenty minutes to roast, to eat plain with good gravy only.


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The Lady's Own Cookery Book (1844).

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