Deviled Duck

Boiled duck simmered in white wine, mushroom and lemon.

Clean a good-sized duck and split down the back. Prepare a mixture of dry mustard, pepper, salt and chutney; rub it all over the duck, having previously pricked the skin with a fork, and boil it for twenty minutes. Put half a teacupful each of white wine, mushroom catsup, lemon-pickle and stock into a saucepan, and add a little sugar. Dish the duck, pour the sauce over it, and serve hot.