Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Lay them in salt and water for an hour or so after they are drawn. Make a dressing of bread crumbs, mashed potatoes, one onion chopped fine, a little summer savory, salt and pepper. Put the ducks into the dripping pan and cover with water. Let them boil 10 minutes, then turn off the water and add sufficient to baste with. When almost done dredge with flour, and lay on some pieces of butter to brown them. Make the gravy from the pan with the giblets cooked and chopped fine.