Roast Ducks

Wash and dry the ducks carefully. Make a stuffing of sage and onion; insert, and sew up completely that the seasoning may not escape. If tender, ducks do not require more than an hour to roast. Keep them well basted, and a few minutes before serving, dredge lightly with flour, to make them froth and look plump. Send to table hot, with a good brown gravy poured not round but over them. Accompany with currant jelly, and, if in season, green peas.