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Gravy for Ducks

Put the giblets into a stewpan with a large onion, two or three sage-leaves, a salt-spoonful of salt, half a salt-spoonful of pepper, and two pints of stock. Simmer gently for two hours. Strain the gravy, thicken it with a table-spoonful of flour, mixed smoothly with a little cold water, boil once more for a quarter of an hour, and serve in a tureen. A glass of port or claret is an improvement. Probable cost, 2d., exclusive of the wine. Sufficient for a pint and a half of gravy. (See also GRAVY FOR GOOSE OR DUCK.)