The Culinary World, with Chef James - Classic Recipe -- To Dress a Duck with Green Peas

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Classic Recipe -- To Dress a Duck with Green Peas

FoodReference.com

The Art of Cookery Made Plain and Easy
by Mrs. Glasse (1806 new edition)
(The original edition was the most popular cookbook in 1796)

Editor's note: Chef James's classic recipes are reprinted from the original cookbook -- therefore, they may not always show exact measurements, as many were written before measurements were included in recipes. Please use your best judgment -- or your own preference -- in these cases.

Put a deep stew-pan over the fire, with a piece of fresh butter; singe your duck and flour it, turn 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 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 of butter rolled in flour, or the yolk of an egg beat up with two or three spoon-fuls 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.

Courtesy of FoodReference.com.

This news arrived on: 11/26/2007

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