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Having larded your Ducks, give them half a dozen turns on a spit before a quick fire, then draw them and boil them, then take your Turnips and cut them into what forms you think fit, pass them in a Pan (having first flowr'd them) with melted lard; being brown, put them into the
Pot where your Ducks are, and boil them well; having soaked your Bread to make your Potage thick, dish your Ducks and Turnips, strowing some Capers, and a lit∣tle Vinegar thereon, let your garnish be carved Turnips.