Roast Ducks.
Draw, clean and wash a pair of ducks. Stuff one only with a dressing made of bread-crumbs, the hard-boiled yolk of an egg, a little minced sage and onion. Rub the inside of the other with melted butter, pepper and salt. Many do not like the taste of onion and sage, while others do not enjoy roast duck without the flavor of these condiments. Put the fowls into the dripping-pan, pour a cup of boiling water over them, and roast about an hour, basting frequently. At the last, dredge with flour, and baste with butter; then brown. Chop the giblets fine, pour the fat from the top of the gravy in the dripping-pan, thicken with browned flour that which is left, and stir in the giblets.