To Roast Wild Ducks or Teal

When the ducks are ready dressed, put in them a small onion, pepper, salt, and a spoonful of red wine; if the fire be good, they will roast in twenty minutes; make gravy of the necks and gizzards, a spoonful of red wine, half an anchovy, a blade or two of mace, one onion, and a little cayenne pepper; boil it till it is wasted to half a pint, strain it through a hair sieve, and pour it on the ducks--serve them up with onion sauce in a boat; garnish the dish with raspings of bread.