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Duck, Braised, with Green Peas

Prepare and cook as for turnips (see the following recipe), using green peas instead of the small slices of turnips. Fry two onions in butter till they are of a pale brown, and boil them to a thick sauce, with some of the gravy from the duck. Season with salt and pepper, and serve with the peas laid under the duck and the gravy poured over. Time, one hour for duck; peas, half an hour. Probable cost, 3s. to 4s. Use one quart of peas.