Ducks and Peas
Stuff a fine plump pair of ducks with potato stuffing, made of boiled potatos mashed very smooth with fresh butter; or, if for company, make a fine forcemeat stuffing, as for a turkey. Bake the ducks in an iron oven or bake-pan; and when nearly done, put in with them a quart of very young green peas, and a few bits of fresh butter, seasoning slightly with black pepper. When the peas and ducks are all quite done, serve them all up on one large dish.