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Duck, Braised, with Green Peas
From Cassell's dictionary of cookery, 1892
Serves 4
Time: one hour for duck; half an hour for peas.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 472. The excerpt below is the record exactly as published.
Duck, Braised, with Green Peas. — Prepare and cook as for turnips (see the fol- lowing recipe), using green peas instead of carrots and onions, and fry two onions in butter till they are of a pale brown, and boil them to a thick sauce, with some of the gravy from the duck. Season with salt and pepper, and serve with the peas laid under the duck and the gravy thrown over. Time, one hour for duck ; peas, half an hour. Probable cost, 3s. to 4s. Use one quart of peas. Duck, Braised, with Turnips.— Pre- pare a duck
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