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Ducklings, Roasted

Make a stuffing thus. Boil four middle-sized onions ten or twelve minutes, and chop them very fine; add a table-spoonful of bread-crumbs, equal quantities of powdered sage, pepper, and flour of mustard-half a salt-spoonful of each-a tea-spoonful of brandy, and an ounce or more of dissolved butter, with salt to taste; or if preferred the following stuffing may be used. Two ounces of bread-crumbs, the same of butter, a little chopped parsley, two leaves of sage powdered, a small bit of lemon-peel, three shallots, with pepper and salt. Roast the ducks before a quick fire, give them a steady basting for about half an hour, then serve with the gravy which has dripped from them, to which add a good squeeze of lemon-juice, a tea-spoonful of soy, a little cayenne, or any sauce preferred, and stock if required: thicken and send to table in a tureen.