Truss a duck in the ordinary way, and put it in a stewpan with parsley, bay-leaf, and thyme, tied together; some pieces of carrot and celery, a small clove of garlic, and an onion stuck with four cloves, a little salt, and half a gill of salad oil; fry the duck in this, of a light-brown colour all over, on a stove fire; moisten with stock or water, and sot the duck to braize very gently for about an hour. When done, take it up, strain the liquor, remove the grease, boil the liquor down to half-glaze, add a little brown sauce, and three dozen turned olives; allow this to stew with the duck for a quarter of an hour, and serve.