1746—Caneton d’Aylesbury Poëlé à la Menthe

Stuff the duckling with one oz. of butter combined with a pinch of chopped mint, and No. 250, Poëlings it. Dish it; swill the stewpan with one-sixth pint of clear, veal gravy and a little lemon juice; strain, add a pinch of chopped mint, and pour this sauce over the duckling.