Left-over foods and how to use them

by Elizabeth O. Hiller

Salmi of Duck with Green Peas

Cut four slices of bacon crosswise in shreds, with shears. Saute in spider, add one tablespoon finely chopped onion; when lightly browned add four and one-half tablespoons flour, continue browning; add slowly one and one-half cups brown stock, add sprig of mint and let simmer five minutes; then add one and one-half cups cold roast duck, cut in small pieces, and one-half cup left-over peas (if there is a cup of peas add them), let simmer gently until ingredients are heated through. Remove the mint and season with salt and pepper. Serve on toast.