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Stuffing for Ducks

Peel a fair-sized onion and a sour cooking-apple; chop them both very fine, and mix them with six ounces of finely-grated stale breadcrumb, one scant tablespoonful of sage leaves, either powdered or finely minced, one tablespoonful of butter and a little salt and pepper. Bind the whole together with a beaten egg, and it is then ready for the ducks.