Roast Ducks and Geese
Use any filling you prefer; season with sage and onion, chopped fine; Salt and pepper. (You can use this seasoning with mashed potatoes for a stuffing). Young ducks should roast from twenty-five to thirty minutes; full grown ones for two hours. Baste frequently. Serve with currant jelly, apple sauce and green peas. If the fowls are old parboil before roasting.