Roast Ducks.
Put sage and onion in the stuffing for one; make that intended for the other, of bread-crumbs, seasoned with pepper and salt, and wet up slightly with milk. Lay the ducks in the dripping-pan; pour boiling water over them, and roast, basting often, until tender and brown. Dish; take the fat from the gravy; season, thicken with browned flour and boil up. Serve in a gravy-boat.