1 orange.

1 cupful of brown sauce.

1/2 cupful of claret.

A little cayenne.

Shave off very thinly the yellow rind of about a quarter of the orange and boil it in the brown sauce about 10 minutes. Cut half the orange into small slices and remove the pith and seeds.

Strain the brown sauce from the peel, throw into it the orange slices, squeeze in the juice of the remaining half, add the claret and cayenne, let it boil up and skim off the film that will rise.

If there is no brown sauce on hand soup stock can be used and thickened with a spoonful of flour worked in a small piece of soft butter. Pour the sauce under the ducks in the dish and dispose the pieces of orange around them.

Cost. - 4 young ducks, $1 ; 1 can peas or sauce equivalent, 20 - 8 persons, 15 cents each.