To Roast Ducks

Ingredients

• ducks
• 1 onion
• a few sage leaves
• to taste pepper
• to taste salt
• flour
• lard
• gizzards and pinions
• 1 large blade of mace
• a few pepper corns
• 1 spoonful catsup
• 1 tea-spoonful lemon pickle
• onion sauce

Instructions

1. Draw the ducks and prepare the stuffing by shredding one onion and mixing it with a few sage leaves. Stuff each duck with this mixture, then season inside with pepper and salt. Spit the ducks and dust them with flour, then baste generously with lard.
2. Roast before a very hot fire for about twenty minutes—the quicker they roast, the better they will taste. Just before removing from the spit, dust them again with flour and baste once more.
3. Meanwhile, prepare the gravy by cooking the gizzards and pinions with a large blade of mace and a few pepper corns. Add a spoonful of catsup and a tea-spoonful of lemon pickle to the gravy, then strain it.
4. Pour the strained gravy over the roasted ducks and serve with onion sauce in a boat.