Fricassee of Ducks.
Clean, wash, and cut the ducks into four pieces each. Flour, and fry them to a light brown. Drain; put into a saucepan, with a cup of gravy (a little of your soup-stock will do), a glass of claret, some chopped parsley, a small onion, minced, salt and pepper. Cover closely, and stew half an hour, or until the ducks are tender. Take them out; strain, and set the gravy in cold water to throw up the fat. Take it off; thicken with browned flour wet with water; boil up, and, having laid the ducks upon a flat dish, pour the gravy over them. This is a very fine fricassee.