Roast Widgeon
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Ingredients
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Widgeons, a little flour, butter.

Method
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These are trussed in the same manner as wild duck, No. 1022, but must not be kept so long before they are dressed. Put them down to a brisk fire; flour, and baste them continually with butter, and, when browned and nicely frothed, send them to table hot and quickly. Serve with brown gravy, or orange gravy, No. 488, and a cut lemon.

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