The National Cook Book, 9th ed.

by Hannah Mary Peterson

ROAST DUCK, No. 2.

118. Prepare the ducks as directed above, and for the filling, mince two onions finely, add some pepper, salt, and a table spoonful of powdered sage, with an ounce of butter and some beaten egg.

Rub the inside of the ducks with pepper and salt, put in the dressing, truss them, and put them on the spit. For the gravy, proceed as directed above.