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Tuesday, 25 April 2017


 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 duckling
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.