DUCK, Stewed, in Turnips.
[Cold Meat Cookery.] Ingredients.—The remains of cold duck, ½ 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. Cut about 1 lb. of turnips into ½ inch squares, put the butter into a stewpan, and stew them till quite tender, which will be in about ½ hour, or rather more; season with pepper and salt, and serve on the centre of the dish, with the duck, &c., laid round. Time.—Rather more than ½ hour to stew the turnips. Average cost, exclusive of cold duck, 1s. Seasonable from November to February.