Of the following mixture

A dish that starts with sage and finishes with eggs.

Jack London.

contains glutencontains dairycontains eggscontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Have meat ground fine as possible. Then mix thoroughly with the herbs, 1 egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.
Form a loaf and brush top and sides with the second egg. Now, scatter the remaining 1/4 cup of crumbs over the moistened loaf.
Place in a baking pan with the 1/2 cup of stock and bake in a moderate oven three hours, basting very frequently, and adding water in case stock is consumed.
Take two young ducks, wash and dry out thoroughly; rub outside with salt and pepper--lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven.
In an hour turn ducks on back and add a teaspoon of tart jelly. Leave lid off and baste frequently.
In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple).
For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks.

Nutrition (estimated, per serving)