Duck with Green Peas.
PUT into your stew-pan a piece of fresh butter, and
set it on the fire; then put in your duck, and turn it in
the pan two or three minutes: take out the fat, but
let the duck remain. Put to it a pint of good gravy, a
pint of peas, two lettuces cut small, a bunch of sweet-
herbs, and a little pepper and salt. Cover them close,
and let them stew for half an hour, now and then shaking
the pan. When they are just done, grate in a little nut-
meg, with a small quantity of beaten mace, and thicken
it either with a piece of butter rolled in flour, or the yolk
of an egg beat up with two or three spoonful of cream.
Shake it all together for three or four minutes, then take
out the sweet-herbs, lay the duck in the dish, and pour
the sauce over it. Garnish with boiled mint chopped
very fine.