This small bird is frequently dressed as a duck, but it is nicest when stuffed with the following: Beard and mince eight oysters, mix 3 oz. breadcrumbs, one teaspoonful of minced savoury herbs, 2 oz. butter, salt, pepper, and ground mace to taste. Blend thoroughly and mix with three table spoonfuls of cream or milk and yolk of two eggs. Stir the mixture over the fire until it thickens; do not allow it to boil. Truss the birds like geese and place in a baking dish, and cover with rashers of bacon. Remove these in 15 minutes, paste well with butter, dredge with flour until the bird looks nice and crisp. Serve on toast. Pour a little water into the pan and let boil, strain, and serve in a gravy boat; Red currant jelly is passed around with black duck.