Drop Cakes
INGREDIENTS for 12 cakes.-2 cupfuls of sugar, pounded, 2 oz. of flour, 1 oz. of butter, 2 eggs, salt. AVER- AGE COST, 18.
Beat the butter with half the sugar, whisk the eggs, add them with the remainder of the ingredients, and beat for 15 minutes. Drop the mixture on buttered tins, and bake for 15 minutes in a moderate oven.
TIME. hour.
SEASONABLE at any time.
DUCK AND PEAS.
Duck and Peas, Stewed. (Cold Meat Cookery.) - INGREDIENTS for dish sufficient for 4 persons. The remains of cold roast duck, 2 oz. of butter, 3 or 4 slices of lean ham or bacon, 1 tablespoonful of flour, 2 pints of thin gravy, 1, or a small small bunch of green onions, 3 sprigs of parsley, 3 cloves, 1 pint of young green peas, cayenne and salt to taste, 1 teaspoonful of pounded sugar. AVERAGE COST, exclusive of the duck, 1s. 3d.
Put the butter into a stewpan; cut up the duck into joints, lay them in with the slices of lean ham or bacon; make it brown, then dredge in a tablespoonful of flour, and stir this well in before adding the gravy.
Put in the onion, parsley, cloves, and gravy, and when it has simmered for 1/4 hour, add a pint of young green peas, and stew gently for about 1/2 hour. Season with cayenne, salt, and sugar; take out the duck, place it round the dish, and the peas in the middle.
TIME. hour.
SEASONABLE from June to August.
Duck and Peas, Stewed. (Cold Meat Cookery.) - INGREDIENTS for dish sufficient for 4 persons. The remains of cold roast duck, 1/24 pint of good gravy, cayenne and salt to taste, 1/21 teaspoonful of minced lemon-peel, 1 teaspoonful of pounded sugar, 2 oz. of butter rolled in flour, 1½ pint of green peas. AVERAGE COST, exclusive of duck, 1s.
Cut up the duck into joints, lay it in the gravy, and add a seasoning of cayenne, salt, and minced lemon-peel; let this gradually warm through, but not boil.
Throw the peas into boiling water slightly salted, and boil them rapidly until tender.
Drain them, stir in the pounded sugar, and the butter rolled in flour; shake them over the fire for two or three minutes, and serve in the centre of the dish, with the duck laid round.
TIME.-15 minutes to boil the peas, when they are full grown.
SEASONABLE from June to August.
Duck, Hashed. (Cold Meat Cookery.)-INGREDIENTS. - The remains of cold roast duck, rather more than 1 pint of weak stock or water, 1 onion, 1 oz. of butter, thickening of butter and flour, salt and cayenne to taste, 1/2 teaspoonful of minced lemon-peel, 1 dessertspoonful of lemon-juice, glass of port wine. AVERAGE COST, exclusive of cold duck, 4d. Cut the duck into nice joints, and put the trimmings into a stowpan; slice and fry DUCKS, ROAST. the onion in a little butter; add these to the trimmings, pour in the above proportion of weak stock or water, and stew gently for 1 hour. Strain the liquor, thicken it with butter and flour, season with salt and cayenne, and add the remaining ingredients; boil it up and skim well; lay in the pieces of duck, and let them get thoroughly hot through by the side of the fire, but do not allow them to AYLESBURY DUCKS. boil; they should soak in the gravy for about 1/21 hour. Garnish with sippets of toasted bread. The hash may be made richer by using a stronger and more highlyflavoured gravy; a little spice or pounded mace may also be added, when their flavour is liked.
TIME.-1 hour.
SEASONABLE from November to February; ducklings from May to August.