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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

POULTRY

ROAST DUCK WITH DRESSING

Clean and truss a duck in the usual manner. If wild, parboil for about 15 minutes; if a tame duck, this is not necessary. Rub the dressed duck thoroughly inside and out with salt and pepper, then place in a roasting pan. Make a dressing of 1/2 cup of cold boiled mashed potatoes or some potatoes cut into small pieces, 1/2 cup of bread crumbs, 1 medium-sized onion shredded, a few sprigs of sage or sweet marjoram, and 1/2 cup finely-chopped celery; moisten and blend all together with thin cream, adding pepper and salt to taste. Stuff the duck with this, sew up the vent securely and roast, frequently basting, until well done. If 5 minutes before removing from the oven you dredge the duck lightly with flour and baste thoroughly with butter it will look better. Some people like chopped English walnuts added to the dressing; others like the duck filled with sauerkraut that has been soaked over night.

Sister John E. Mohler, Warrensburg, Mo.