Stewed Duck And Peas Recipe

I give thee all my kitchen lore,

Though poor the offering be;

I'll tell thee how 'tis cooked, before

You come to dine with me.

The duck is truss'd from head to heels,

Then stew'd with butter well,

And streaky bacon, which reveals

A most delicious smell.



When duck and bacon, in a mass,

You in a stewpan lay,

A spoon around the vessel pass,

And gently stir away;

A tablespoonful of flour bring,

A quart of water plain,

Then in it twenty onions fling,

And gently stir again.



A bunch of parsley, and a leaf

Of ever verdant bay,

Two cloves,--I make my language brief,--

Then add your peas you may;

And let it simmer till it sings

In a delicious strain;

Then take your duck, nor let the strings

For trussing it remain.



The parsley fail not to remove,

Also the leaf of bay;

Dish up your duck,--the sauce improve

In the accustom'd way,

With pepper, salt, and other things

I need not here explain;

And if the dish contentment brings,

You'll dine with me again.

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