Stewed Duck and Peas
www.gutenberg.org
3 of 9 items checked · 5 aisles
Produce
- Checked by You
Meat & Poultry
Dairy & Eggs
- Checked by You
Pantry / Durable
Spices & Seasoning
- Checked by You
Archive recipe
A historic Victorian British dish of the remains of cold roast duck, butter, lean ham, flour and or a small bunch of green onions. Adapted from Stewed Duck and Peas, from The Book of Household Management (1861).
Adapted from Stewed Duck and Peas, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/stewed-duck-and-peas.md.
The dish
3 of 9 items checked
www.gutenberg.org
3 of 9 items checked · 5 aisles
Put the butter into a stewpan
Cut up the duck into joints, lay them in with the slices of lean ham or bacon
Make it brown, then dredge in a tablespoonful of flour, and stir this well in before adding the gravy
Put in the onion, parsley, cloves, and gravy
When it has simmered for 1/4 hour, add a pint of young green peas, and stew gently for about 1/2 hour
Season with cayenne, salt, and sugar
Take out the duck, place it round the dish, and the peas in the middle
Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)