Potage of Ducks farced.
Bone them as you did the Capons, and stuff them with the flesh of Chickens,
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Bone them as you did the Capons, and stuff them with the flesh of Chickens,
Sweet-breads, Mushromes, or what other things you think fit, minced small with a little Lard, you may add thereunto Chib∣bals, Parsley, Pepper, Nutmeg, Cinamon and Mace with lean Pork minced small, and mingled with the raw yolks of Eggs, then sow up your Ducks, blanch them and boil them in good broth well seasoned; temper some Flowre with your broth to thicken it.