Contemporary book so HORRIFYING it kept me reading all night :
18th century Gothic: I read a chapter and my eyes start to close.
What Ann Radcliffe might have eaten for dinner:
Lizzie Boyd remarks in BRITISH COOKERY that DUCKLING with PEAS was a traditional and popular dish in the 17th and 18th centuries.
I made it on April 23, 1989, and marked it as excellent!
1 ounce flour
2 cups chicken stock (or use a bouillon cube)
1 tsp salt
¼ tsp pepper
¾ lb frozen peas
1 lettuce, finely chopped
⅛ tsp nutmeg
3 ounces cream
mint for garnish
- Joint the duck.
- roast uncovered in oven in a Dutch oven for 30 minutes.
- Pour off the fat.
- Add stock, salt, and pepper to the Dutch oven.
- Bring slowly to the boil and simmer for 15 minutes.
- Meanwhile, preheat oven to 350 F.
- Add the peas and lettuce.
- Cover and cook in the oven one hour until the duck is tender.
- Remove duck.
- Blend the cooking liquid. Add the nutmeg and cream.
- Taste for seasoning.
- Reheat with duck, but do not boil.
- Garnish with mint and serve with small new potatoes and a side dish of peas.