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1 Good sized duck, an old one will do
1/4 lb Salt pork
1 Carrot, diced
1 Onion, sliced
1 Bay leaf
3 c Hot water
Salt and cayenne to taste
2 tb Flour
Rubbed smooth with
2 tb Butter
Truss duck as for roasting or cut into joints. Cut the pork into small pieces and fry. Add vegetables, bay leaf and parsley; cook 5 minutes. Put in duck and fry till browned. Place the whole works in a baking dish, add water, cover closely and cook in a moderate oven till tender, adding more water if need be. Dish up, and thicken gravy with flour and butter mixture. Season highly and serve with currant jelly or apple sauce.
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