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