Duck Stewed with Green Peas

Ingredients

• half a pound of lean bacon
• a pint of stock
• an onion
• a bunch of sweet herbs
• salt
• pepper
• a quart of peas

Method

1. 1

   Fry bacon in butter, dredge with flour, stir for a few minutes.

2. 2

   Add stock, onion, herbs, salt, and pepper.

3. 3

   Fry or roast duck for color, then add to stew-pan with gravy.

4. 4

   Stew slowly for 1.5 hours.

5. 5

   Boil peas and sauté in butter.

6. 6

   Serve duck and peas on a hot dish, thicken gravy, strain, and pour over.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 46. The excerpt below is the record exactly as published.

Duck Stewed with Green Peas. — Half a pound of lean bacon cut into little pieces and fried in butter. Dredge in a teaspoon of flour and stir for three or four minutes, then add a pint of stock, an onion, a bunch of sweet herbs, salt and pepper. Fry the duck in a little butter or roast it before the fire for ten minutes to make it a good colour, then put it into the stew-pan with the gravy, and stew it slowly for about an hour and a half. Boil a quart of peas

Cook this with the app: pantry check, scaling, and the assistant.