Clean with care, and, after washing well, rinse out with soda and water. Lay in cold water for half an hour; wipe dry and stuff with bread-crumbs, seasoned with butter, pepper, salt, a half teaspoonful of onion-juice, and just a pinch of powdered sage. Dredge with salt, pepper, and flour; dash a cupful of boiling water over them and roast, covered, twelve minutes to the pound, if you like them rather rare; fifteen, if you would have them well done. Baste four times, the last time with butter, after which dredge with flour and brown.

Chop the giblets for the gravy, and thicken with browned flour. When green pease can be procured they should accompany ducks.