Roast Teal
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Ingredients
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Teal, butter, a little flour.

Method
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Choose fat plump birds, after the frost has set in, as they are generally better flavoured; truss them in the same manner as wild duck, No. 1022; roast them before a brisk fire, and keep them well basted. Serve with brown or orange gravy, water-cresses, and a cut lemon. The remains of teal make excellent hash.

Source: Mrs Beeton's Book of Household Management (1861)
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