Half roast a large duck. Cut it up, and put it into a stew-pan
with a pint of beef-gravy, or dripping of roast-beef. Have ready
two boiled onions, half a handful of sage leaves, and two leaves
of mint, all chopped very fine and seasoned with pepper and salt.
Lay these ingredients over the duck. Stew it slowly for a quarter
of an hour. Then put in a quart of young green peas. Cover it
closely, and simmer it half an hour longer, till the peas are
quite soft. Then add a piece of butter rolled in flour; quicken
the fire, and give it one boil. Serve up all together.
A cold duck that has been under-done may be stewed in this manner.