A pair of ducks or grouse.
1 onion, minced fine.
Bread-crumbs, pepper and salt, a pinch of sage, and a little chopped pork for stuffing.
4 table-spoonfuls of butter, or good dripping.
1 cup gravy.
Browned flour.
Prepare and stuff the fowls as for roasting. Have ready the butter or dripping hot in a large frying-pan, and fry first one fowl, then the other in this, turning as it browns below. Then lay them in a large sauce-pan and pour the gravy, previously heated, in with them. Cover closely and stew gently for an hour, or until the game is tender. Transfer the fowls to a hot dish and cover it, to keep in flavor and warmth while you strain the gravy. Let it cool a little to throw up the grease. Skim, thicken with browned flour, and boil up well for five minutes. Skim again, put back the duck into the gravy, and let all stand heating—not boiling—five minutes more, before dishing. Pour a few spoonfuls of gravy over the ducks on the dish; the rest into a tureen.
Send around green peas and currant jelly with them.