Clean, wash, and wipe the ducks very carefully. To the usual dressing
add a little sage (powdered or green), and a minced shallot. Stuff,
and sew up as usual, reserving the giblets for the gravy. If they
are tender, they will not require more than an hour to roast. Baste
well. Skim the gravy before putting in the giblets and thickening. The
giblets should be stewed in a very little water, then chopped fine, and
added to the gravy in the dripping-pan, with a chopped shallot and a
spoonful of browned flour.
Accompany with currant or grape jelly.