Divide two DUCKs into quarters, and put them in a stewpan, and sprinkle over them flour, pepper, and salt. Put into the stewpan several pieces of butter, and fry the DUCKs till a nice brown colour. Remove the frying fat, and pour in half a pint of gravy and half a pint of port wine, sprinkle in more flour, add a bouquet garni, three minced shalots, an anchovy, and a dust of cayenne. Let them stew for twenty minutes, then place them on a dish, remove the herbs, clear off the fat, and serve with the Sauce over them.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)