Recipes Tried and True

Fowl and Game Recipes

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.

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