This section of the book is from the "Household Companion: The Model CookBook" book
Prepare the fowls by cutting them up, in the same way as chicken for fricassee. Lay some very thin slices of salt pork upon the bottom of a stew pan, and place the pieces of duck upon the pork. Stew slowly for an hour, closely covered. Then season with salt and pepper, and add half a teaspoonful of powdered sage, or minced green sage, and one chopped onion. Stew another half hour, or until the duck is tender. Stir a large tablespoonful of brown flour in a little water and add it to the stew. Let it boil up, and serve all together in one dish, accompanied by green peas.