Mrs Beetons Poultry and Game Revisited
Stewed Duck and Turnips
(Cold Meat Cookery)
Leftover Cold Roast Duck
450g (1lb) Turnips, weighed after being peeled
285ml (½ pint) Good Beef Gravy
50g (2oz) Butter
4 shallots
1 Small Bunch Savoury Herbs
Carrot, a few slices
1 Blade Ground Mace
Salt and Pepper, to taste
Cut the duck into joints.
Fry the shallots, carrots and herbs in a saucepan.
Add to the duck and gravy.
Add the ground mace and stew gently for 20-30 minutes.
Place the turnips cut into 1.3cm (½ inch) squares, into a separate saucepan with the butter and stew them until quite tender, for about 30 minutes, or rather more
Season with salt and pepper.
Serve in the centre of the dish, with the duck, laid round.
Time: Rather more than ½ hour to stew the turnips.
Seasonable from November to February.
STEWED DUCK AND TURNIPS
(Cold Meat Cookery)
937. INGREDIENTS - The remains of cold roast duck, 1/2 pint of good gravy, 4 shalots, a few slices of carrot, a small bunch of savoury herbs, 1 blade of pounded mace, 1 lb. of turnips, weighed after being peeled, 2 oz. of butter, pepper and salt to taste.
Mode - Cut up the duck into joints, fry the shalots, carrots, and herbs, and put them, with the duck, into the gravy; add the pounded mace, and stew gently for 20 minutes or 1/2 hour. Cut about 1 lb. of turnips, weighed after being peeled, into 1/2-inch squares, put the butter into a stewpan, and stew them till quite tender, which will be in about 1/2 hour, or rather more; season with pepper and salt, and serve in the centre of the dish, with the duck, &c. laid round.
Time - Rather more than 1/2 hour to stew the turnips.
Average cost, exclusive of the cold duck, 1s.
Seasonable from November to February.
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