Salmi of Duck with Olives

Roast for eight minutes two sprig tail ducks, take out and cut
the meat from the bones. Break up the bones. Cover with water in a
saucepan and cook with a dozen cloves, one onion and some chopped
celery, to make a gravy. When done strain it off. To this gravy add
the meat, two ounces of butter, salt, pepper, cayenne, one-half head
of celery, cut in strips, one teaspoonful of currant jelly and one
dozen stoned olives. Cook gently ten minutes, stirring it well until
smooth. Add a piece of butter rolled in brown flour. Stew five minutes
and serve very hot.