Ragoût of Duck and Green Peas.
Cut the meat from the carcasses left since yesterday, making the slices as neat as you can. If you have not a large cupful of gravy left, make it by stewing down the bones and stuffing in a quart of water, cooling, skimming, and seasoning it. Put this in a saucepan with the pieces of duck, and set where it will get very hot, but not boil. Cook a quart of tender green peas in boiling water twenty minutes; drain, and season them with pepper, salt, and butter. Take out the duck and pile in the centre of a dish; put the peas around it like a green hedge. Boil up the gravy once when you have stirred in a little browned flour, wet with cold water, and pour upon the meat.