Duck and Pease Stewed ( Warne ).
Remains of cold roast duck, with peel of half a lemon, one quart of green pease, a piece of butter rolled in flour, three-quarters of a pint of gravy, pepper, salt, and cayenne to taste. Cut the duck into joints; season it with a very little Cayenne pepper and salt, and the yellow peel of half a lemon minced fine. Put it into a stew-pan, pour the gravy over, and place the pan over a clear fire to become very hot; but do not let the stew boil.[C] Boil a quart of green young pease; when they are done, drain off the water, add some butter, pepper, and salt. Warm this again over the fire. Pile the pease in the centre of a hot dish; arrange the pieces of duck around them, and serve.