Duck, Stewed, with Green Peas
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons. Time: 1 hour and 15 minutes.
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 474. The excerpt below is the record exactly as published.
Duck, Stewed, with Green Peas.— Cut off the rind from half a pound of rather lean bacon. Divide it into pieces of about two inches each way, and fry to a light brown with butter. Dredge in a little flour, and after stirring about three minutes, add a pint of broth, an onion stuck with two cloves, a bunch of sweet herbs, salt, and pepper. The duck should be previously fried or roasted for ten minutes to make it a good colour, and then placed with one quart of peas in the stewpan with the gravy. In an hour and a quarter serve with the peas and bacon on the dish, the duck on the top of the peas, and the gravy thickened and strained over. Probable cost, 4s. 8d. Sufficient for four or five i)ersons. Duck, Stuflfed.— Bone a duck carefully, without breaking the skin. BoU the bones in a small quantity of water, and use the liquor for the gravy. Make a rich stuffing with half a pound of veal, half a pound of good suet, some parsley, chives, and mushrooms. Season with salt and pepper
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