Roast Ducks

Draw and clean, washing the inside in three waters, the second having a teaspoonful of baking-soda mixed with it.

Plunge into ice-cold water; leave them there for fifteen minutes;wipe well inside and out, and stuff with a forcemeat of dry crumbs seasoned with salt, pepper, onion juice and finely minced parsley.

Personally, I do not like sage in the stuffing. It gives a "medicated tang," to my way of thinking - or tasting. Many people, however, insist upon adding the venerable simple to the forcemeat. Do not moisten the stuffing. Put it in dry, packing well. Dredge the ducks with peppered and salted flour; lay upon the grating of your roaster, pour a cupful of boiling water over them, and roast, covered, from twelve to fifteen minutes to the pound, according to age. Baste four times with the gravy from the dripping-pan. Uncover, wash with butter, dredge with flour and brown.

To make the gravy, drain off the liquor from the pan; set in ice-water to throw up the grease, strain, add the giblets minced very fine, thicken with browned flour, and boil for two minutes.

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