Take the giblets of a DUCK and the flesh off the carcase, and the bones, and stew them in equal quantities of claret and stock, salt, pepper, and three shalots. Reduce and simmer till it is thick, then pass through a sieve, and take it off the fire before it boils. Cut up the DUCK into neat pieces and lay it in the stewpan with the gravy. Squeeze juice of strained orange over it, and serve en pyramide.
Dressed Game and Poultry à la Mode, by
Harriet A. de Salis (Year1888)