Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Singe off all small feathers, wash thoroughly, rub well with salt, ginger and a little pepper, inside and out. Prepare the following dressing: Take the livers, gizzards and hearts and chop to a powder in chopping bowl. Grate in a little nutmeg, add a piece of celery root, 1/2 an onion and a tomato. Put all this into your chopping bowl, soak some stale bread, squeeze out all the water and fry in spider of hot fat, throw this soaked bread into the bowl, add 1 or 2 eggs, salt, pepper and a speck of ginger. Mix all thoroughly, fill this in the ducks and sew up. Lay in the roasting pan with slices of onions, celery and tomatoes and specks of fat. Put this on top of fowl. Roast covered up tight and baste often. Roast 2 hours.