To dress a Duck with Green Peas

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Put a deep Stew-pan over the Fire, with a Piece of fresh Butter, singe your Duck and flour it, tum it in the Pan two or three Minutes, then pour out all the Fat, but let the Duck remain in the Pan; put to it Half a Pint of good Gravy, a Pint of Peas, two Lettuces cut small, a small Bundle of Sweet Herbs, a little Pepper and Salt, cover them close, and let them stew for Half an Hour, now and then give the Pan a shake; when they are just done grate in a little Nutmeg, and put in a very little beaten Mace, and thicken it either with a Piece or Butter rolled in Flour, or the Yolk of an Egg beat up with two or three Spoonfuls of Cream; shake it all together for three or four Minutes, take out the Sweet Herbs, lay the Duck in the Dish and pour the Sauce over it: You may garnish with boiled Mint chopped, or let it alone.