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When your Ducks are Roasted, take all the Flesh from the Bones, and hash it very thin, then put it into your stewing-pan with a little Gravy, strong Broth and Claret-wine, put to it an Onion or two minced very small, and a little small Pepper, let all this boyl to∣gether with a little Salt, then put to them about a pound of Sausages, when you think they are ready, stir them with a little Butter drawn: Garnish it with Le∣mon, and serve it.