4 wild ducks, skinned
1 whole onion
2 carrots
1 tsp. salt
1/2 tsp. allspice
Pepper
1 can cream of mushroom soup
1 pt. sour cream
1 can mushrooms
1/4 c. sherry (optional)

Combine first 6 ingredients in enough water to cover birds. Cook until meat is tender (about 2 hours depending on birds). Cool.

Remove meat from bones and place in casserole dish. Combine last ingredients and pour over meat. Bake at 350 degrees for 45-60 minutes. Serve with wild rice.