Duck with Green Pease

Ingredients

• One young duck
• one pint of green pease
• one tea-spoonful of salt
• one half tea-spoonful of pepper
• one half pint of stock
• two ounces of butter

Method

1. 1

   Draw and truss the duck.

2. 2

   Brown in melted butter, then add stock and cook for 45 minutes.

3. 3

   Add peas and cook for an additional 20 minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 47. The excerpt below is the record exactly as published.

one tea-spoonful of salt, one salt- spoonful of pepper. Skin the onions, place them in a basin, cover them with boiling water, and let them soak over night. Cut the rabbit in neat joints, and roll each piece in the flour. Take the onions from the water, dry them well, slice them very thinly ; melt in a stew-pan the butter, and when 62 MEATS. the smoke rises from it, put in the pieces of onion and brown them to a pale brown. Pour the butter now into a basin through a strainer, so as to keep out the pieces of onion. Pour the butter back into the stew-pan, heat it again, and put in the pieces of rabbit to brown; when they are browned, sprinkle over the curry-powder, pour over the stock, and stir all till boiling. Skim well, and then add the browned onion, salt, and pepper. Draw the pan on one side, and allow all to simmer very slowly for one hour and a half. Just before serving add the cream. Serve in the centre of a dish with a wall of boiled rice round.* Babbit Pie. — One rabbit, two eggs, one quarter pound< bacon, one half pint of stock, six forcemeat balls, one tea- spoonful of salt, one half tea-spoonful of pepper. Cut the rabbit in small neat pieces, place the pieces in a basin with a large tea-spoonful of salt, cover them with cold water, and let them soak for two hours. Boil the eggs for ten minutes, remove the shells, cut them in slices. Slice very thinly the bacon, and place it in a pie-dish. Take the pieces of rabbit from the water, dry them in a towel, and lay them on the top of the bacon in the pie-dish ; lay round the sides the forcemeat balls,t sprinkle over the salt and pepper, pour over the stock, and over all place the slices of egg. Cover the dish with flaky crust, directions for which see page 195. Veal Pie. — Two pounds fillet of veal, five ounces of bread crumb, three ounces of suet, one tea-spoonful chopped parsley, one tea-spoonful dried herbs, two eggs, two ounces lean ham, one tea-spoonful of salt, one half tea-spoonful of pepper, one gi*aiii cayenne, one half pint of stock. Remove all skin from the suet, place it on a board, and chop it very finely. "Wash well the parsley, put it in the corner of a towel, wring it very dry, then chop it finely also ; chop finely the ham. Place now in a basin the bread * See directions for boiled rice on page 237. t Directions for forcemeat balls, see page 65. PIGEONS AND TOMATOES. 63 crumb, add the suet, parsley, and ham ; season with the salt, pepper, and cayenne; add now the herbs, stir all well to- gether, and bind with the eggs. Cut now in pieces about four inches square the veal ; roll into each piece an equal quantity of the stuffing, place the rolls in a pie-dish, and pour over the stock. Cover the pie-dish with rough puff paste, direc- tions for which see page 197. Pigeons and Tomatoes. — One pair of pigeons, one quarter pound bacon, one half quart tin of tomatoes, one gill cream, one ounce butter, one ounce flour, one gill stock, one tea-spoonful salt, one salt-spoonful pepper. Draw and wash thoroughly the pigeons ; cut off the heads and necks, also the toes at first joints. Twist the wings behind the shoulders. Thread a trussing-needle with twine, pass the needle through the under part of the wing, then through the top of one leg straight through the body, through the top of the other leg, then through the under part of the remaining wing. Turn the pigeon on its breast, pass the needle through the top of the wing, through the skin at the neck, then through the top of the remaining wing. Tie the two ends of the twine closely together ; cross the legs at the bottom of the breast, then tie them tightly together. Cut now in small square pieces the bacon, place the pieces in a stew-pan, place the pan over the fire until the bacon takes a pale-brown colour. Place then in the pan the pigeons, and brown them all over ; add now the tomatoes, salt, pepper, and stock, and allow all to cook very slowly for an hour and a half. Eemove the pigeons, and pass the tomatoes and stock through a coarse wire sieve. Melt in the stew-pan the butter, add the flour, and stir both well to- gether ; pour in then the tomatoes and stock, stir all till boil- ing, skim well, add the pigeons, cook slowly ten minutes longer, and at the last moment before serving add the cream. Duck with Green Pease. — One young duck, one pint of green pease, one tea-spoonful .of salt, one half tea-spoonful of pepper, one half pint of stock, two ounces of butter

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