Clean, wash and wipe the ducks very carefully. To the usual dressing of breadcrumbs, butter, pepper and salt add a little sage (powdered or green) and a minced shallot. Stuff and sew up as usual, reserving the giblets for the gravy. If they are tender they will not require more than 1 hour to roast; baste well, skim the gravy before putting in the thickening. The giblets should be stewed in a very little water, then chopped fine and added to the gravy in the dripping pan, with a chopped shallot and spoonful of browned flour.
Mrs J J Lynch, Ashhurst.
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